Maakhmi Dal Recipe – Sindhi Style Moong Dal
Maakhmi Dal, a delightful dish from Sindhi cuisine, is a comforting and nutritious preparation that showcases the unique flavors of yellow moong dal. This recipe blends aromatic spices with fresh ingredients to create a hearty main course that pairs beautifully with flatbreads or rice. Let’s dive into this simple yet satisfying recipe that serves four and can be prepared in just 45 minutes!
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) – washed and soaked | 1/2 cup |
| Ghee | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Onions – finely chopped | 2 |
| Tomatoes – pureed | 2 |
| Ginger – chopped | 2 teaspoons |
| Green Chilli – finely chopped | 1 |
| Red Chilli powder | 2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Cumin powder (Jeera) | 2 teaspoons |
| Garam masala powder | 2 teaspoons |
| Mint Leaves (Pudina) – chopped | 2 tablespoons |
| Salt | to taste |
| Water | 1 cup |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 150 |
| Protein | 8g |
| Carbohydrates | 22g |
| Fat | 5g |
| Fiber | 6g |
Preparation Time
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4
Instructions
-
Preparation of Dal:
- Begin by thoroughly washing and soaking the yellow moong dal for at least 30 minutes to enhance its cooking time and texture.
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-
Sautéing Aromatics:
- In a pressure cooker, heat the ghee over medium flame. Once melted, add the cinnamon stick, cloves, and cardamom, allowing their flavors to infuse the ghee for about a minute.
- Add the finely chopped onions to the pressure cooker. Sauté the onions until they turn a deep golden brown, ensuring to stir occasionally to prevent burning.
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Building the Masala:
- Once the onions reach a rich color, sprinkle in the turmeric powder and red chili powder. Mix well to coat the onions evenly.
- Add the pureed tomatoes to the mixture and cook until the onion-tomato masala thickens and the oil begins to separate from the mixture, indicating it’s ready.
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Adding Spices and Dal:
- Stir in the coriander powder, cumin powder, garam masala, and chopped mint leaves. Season with salt according to taste.
- Incorporate the soaked and drained moong dal into the masala, followed by one cup of water. Mix everything together until well combined.
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Cooking the Dal:
- Secure the lid on the pressure cooker and cook the mixture for 2 whistles. After the second whistle, turn off the flame and allow the pressure to release naturally. This process ensures that the dal is perfectly cooked and tender.
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Final Touches:
- Once you can safely open the pressure cooker, use a potato masher to mash the dal slightly, creating a creamy consistency. Stir well to combine.
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Serving Suggestions:
- Serve the Maakhmi Dal hot, accompanied by Phulka (Roti/Chapati) for a traditional touch and Tuk Patata (Aloo Took), which are crispy double-baked potatoes, to complete your meal.
This flavorful Maakhmi Dal is not just a meal but a warm embrace of home-cooked comfort. Its vibrant taste is sure to become a staple in your kitchen, inviting you to explore the depths of Sindhi culinary traditions. Enjoy this nutritious dish with your loved ones, and share the joy of home cooking!
