Sindhi Toor Dal Recipe with Aam Papad – Aam Papad Dal
If you’ve ever craved a bowl of comforting, tangy dal, the Sindhi Toor Dal with Aam Papad (also known as Aam Papad Dal) is the dish to try. This vibrant, flavorful recipe from Sindh, a region in Pakistan, blends the earthy richness of toor dal (split pigeon peas) with the tangy and unique flavor of aam papad (sun-dried mango), creating an unforgettable experience. It’s perfect for a simple vegetarian lunch or a weeknight dinner when served alongside steamed rice and tuk patata (crispy fried potato chips). The addition of Aam Papad gives the dal a deliciously tart kick, making it a refreshing change from regular dal preparations.
Recipe Overview:
- Cuisine: Sindhi
- Course: Lunch / Dinner
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Tomato (finely chopped) | 1 |
| Green Chilies (slit) | 2 |
| Ginger (finely chopped) | 1 tsp |
| Aam Papad (Sun-Dried Mango) | 4 pieces |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Coriander Leaves (finely chopped) | 2 tsp |
| Salt | To taste |
| Ghee | 1 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Fenugreek Seeds (Methi) | 1/2 tsp |
| Garlic (finely chopped) | 4 cloves |
| Red Chilli Powder | 1/2 tsp |
Instructions:
-
Prepare the Toor Dal:
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- After soaking, add the dal to a pressure cooker along with the chopped tomato, ginger, turmeric powder, salt, and 2 cups of water. Cook for 3 to 4 whistles.
- Allow the pressure cooker to release pressure naturally before opening it.
-
-
Mash the Dal:
- Once the pressure has been released, open the cooker and mash the dal using a potato masher. Mash until the dal reaches a smooth, creamy consistency. This step helps create a rich texture for the dal.
-
Simmer with Aam Papad:
- Heat a heavy-bottomed pan on low heat and add the mashed dal to it. Stir in the slit green chilies and pieces of sun-dried mango (aam papad). Add about 1 cup of water and let the mixture simmer for 10 minutes. The tartness of the aam papad will infuse into the dal, giving it a unique and tangy flavor.
-
Prepare the Tadka:
- In a small tadka pan, heat ghee over medium heat. Once the ghee is hot, add the cumin seeds and fenugreek seeds. Allow them to splutter and release their aroma.
- Add the finely chopped garlic to the pan and sauté until it turns slightly brown. Be careful not to burn the garlic. Once it’s browned, add the red chili powder and stir to combine.
-
Finish the Dal:
- Pour the prepared tadka over the simmering dal. Stir to mix everything well and check the salt level. Adjust the seasoning to your taste.
- Garnish the dal with freshly chopped coriander leaves.
-
Serve:
- Serve the Sindhi Toor Dal with Aam Papad hot with a side of steamed rice and tuk patata (crispy fried potatoes) for a satisfying meal.
Tips:
- You can adjust the quantity of aam papad according to how tangy you like your dal. If you prefer a stronger mango flavor, you can add more pieces of aam papad.
- For a smoother dal, you can blend the dal in a blender after pressure cooking, though traditionally, it is mashed by hand.
- If aam papad is not available, you can try using dried mango powder (amchur) as a substitute, though it will not provide the same depth of flavor as sun-dried mango.
Nutritional Information (Per Serving):
| Nutrient | Value |
|---|---|
| Calories | ~150 kcal |
| Protein | ~7 g |
| Carbohydrates | ~25 g |
| Fat | ~5 g |
| Fiber | ~4 g |
| Sodium | ~300 mg |
| Potassium | ~300 mg |
(Note: The nutritional values are approximate and may vary based on the exact ingredients used.)
This Sindhi Toor Dal with Aam Papad brings together the comforting simplicity of dal with the exciting tang of sun-dried mango. It’s perfect for anyone looking to explore new flavors while keeping their meals wholesome and nourishing. Enjoy this vibrant dish as part of a traditional Sindhi lunch or as a hearty vegetarian dinner with steamed rice and crispy potatoes.
