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Sindhi Makhani Daal

Feb 7, 2012 by     No Comments    Posted under: A to Z of recipes, Main courses, Vegetarian


A classic staple dish from the province of Sindh in Pakistan – relatively healthy and easy to make.

Serves 4 Preparation time 30 mins Cooking time 1hr

1. Wash the moong in a sieve.
2. Put the moong with 4 cups of water in a large saucepan and bring to the boil, then turn the heat down to low and simmer for 45 minutes.
3. In a separate pan heat the clarified butter and add the cumin seeds – just as they start turning a darker colour quickly add the garlic, ginger, chillies, turmeric powder and curry leaves. Cook it until the garlic has turned a golden brown, and then add all of this and the salt to the moong while it is simmering and stir it in.
4. Stir well until it is all smooth and lump free – like soft mashed potato – and serve with the tarka (see recipe below) and fresh coriander on top.

1 cup (250g) moong daal
4 cups (1200mls) water
4 teaspoons clarified butter or vegetable oil
1 teaspoon cumin seeds
2 teaspoons crushed garlic
2 teaspoons fresh ginger (finely chopped)
1 – 2 teaspoons fresh green chillies (finely chopped)
¼ teaspoon turmeric powder
4 fresh or dried curry leaves (finely chopped)
1 teaspoon salt
1 small handful fresh coriander – finely chopped

Recipe for ‘Tarka’-  to pour on top of the daal before serving:

1. Heat the clarified butter, then add the cumin, mango and chilli powder and cook for about a minute – until it just starts turning a darker colour (takes about 30 seconds).
2. Pour the hot tarka on top of the daal just before serving.

2 teaspoons clarified butter
½ teaspoon cumin powder
¼ teaspoon mango powder
¼ teaspoon chilli powder

Background Information
This daal goes well with chapattis, naans or puris – it doesn’t go well with rice because of its thick consistency.

As with all Indian food you can make it as spicy as you like by increasing or decreasing the amount of chilli that you put.

If using clarified butter, it is best to make your own as readymade clarified butter is usually made from vegetable oils and doesn’t taste anywhere near as good as homemade clarified butter.

We would love to hear from you about this recipe!