Sindhi Toor Dal with Aam Papad (Sun-Dried Mango) – A Tangy Twist on Traditional Dal
Dal is an essential and beloved part of Indian cuisine, gracing tables across the country in countless variations. Every region has its own unique take on this comforting dish, and in Sindhi households, a special ingredient adds a unique zing to the classic toor dal: aam papad, or sun-dried mango. The tangy and slightly sour flavor of aam papad perfectly complements the rich, earthy taste of the toor dal, making this dish a true Sindhi delight. This Sindhi Toor Dal Recipe with Aam Papad is a simple, everyday dal that brings warmth and flavor to any meal.
Cuisine: Sindhi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Tomato | 1, finely chopped |
| Green Chillies | 2, slit |
| Ginger | 1 teaspoon, finely chopped |
| Aam Papad (Sun-Dried Mango) | 4 pieces |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander (Dhania) Leaves | 2 teaspoons, finely chopped |
| Salt | To taste |
For the Tadka:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Garlic | 4 cloves, finely chopped |
| Red Chilli powder | 1/2 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions
-
Soak the Dal
Start by washing the toor dal thoroughly and soaking it in water for about 30 minutes. This softens the dal and speeds up the cooking process. -
Cook the Dal
In a pressure cooker, add the soaked toor dal, chopped tomato, ginger, turmeric powder, salt, and 2 cups of water. Close the lid and cook for 3-4 whistles. Once the pressure cooker cools down, open the lid and mash the dal with a potato masher until it reaches a smooth and creamy consistency. -
Simmer with Aam Papad
Transfer the cooked dal into a heavy-bottomed pan and place it over low heat. Add the slit green chillies, sun-dried mango pieces (aam papad), and 1 cup of water. Let it simmer for about 10 minutes, allowing the tartness of the aam papad to infuse into the dal. -
Prepare the Tadka
In a small tadka pan, heat the ghee over medium heat. Add the cumin seeds and methi seeds, letting them splutter. Next, add the finely chopped garlic and sauté until it turns golden brown. Stir in the red chilli powder and immediately turn off the heat. -
Combine and Garnish
Pour the hot tadka over the simmering dal and stir well. Garnish with freshly chopped coriander leaves and check the salt, adjusting to taste if necessary. -
Serve
Serve the Sindhi Toor Dal with Aam Papad alongside steamed rice and crispy tuk patata (potato fries) for a comforting and flavorful Sindhi meal. It’s perfect for a simple, satisfying lunch or a weeknight dinner that brings the essence of Sindhi flavors to your table.
Tips for the Perfect Sindhi Toor Dal with Aam Papad:
- Aam Papad Substitution: If you can’t find aam papad, you can use fresh mango pieces and a pinch of dried mango powder (amchur) for a similar tangy flavor.
- Adjusting Spice Levels: If you prefer a milder dal, reduce the amount of green chillies or omit the red chilli powder in the tadka.
- Dal Consistency: You can adjust the dal’s consistency by adding more water if you prefer a thinner texture.
This delicious dal pairs wonderfully with steamed rice, but it can also be served with naan or paratha for a more indulgent meal. Whether you’re familiar with Sindhi cuisine or exploring it for the first time, this Sindhi Toor Dal with Aam Papad will certainly become a cherished dish in your kitchen. Enjoy the comforting blend of flavors, and let this traditional recipe bring a taste of Sindhi heritage to your table!
