Maakhmi Dal, is the classic yellow moong dal cooked in sindhi style. Starting with a tadka of ghee and whole spices along with a robust bhuna masala of onions, tomatoes and dry masalas, this masala makes all the difference.
Serve this Maakhmi Dal, along with Phulka Recipe (Roti/Chapati) - Puffed Indian Bread and Tuk Patata - Aloo Took Recipe (Sindhi Styled Double Baked Crispy Potatoes)
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Cooks in 15 M
Total in 45 M
To begin making the Maakhmi Dal, wash and soak the moong dal for 30 minutes.
In a pressure cooker, heat ghee on medium flame, add the cinnamon, cloves and cardamom. To this add onions and fry until they turn into a nice deep golden brown colour.
Once the onions get the nice brown colour, add the turmeric powder and red chili powder. Mix well.
Add the tomato puree at this stage and cook well, until the onion-tomato mix comes together.
To this onion-tomato bhuna masala add coriander powder, cumin powder, garam masala, chopped pudina leaves and add salt as required.
Add the soaked and drained dal, and water and close the pressure cooker.
Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally.
Once you open the pressure cooker, mash the dal with the potato masher and mix well.
Serve this Maakhmi Dal, along with Phulka Recipe (Roti/Chapati) - Puffed Indian Bread and Tuk Patata - Aloo Took Recipe (Sindhi Styled Double Baked Crispy Potatoes)