Sindhi Toor Dal Recipe With Aam Papad - Aam Papad Dal Recipe
Sindhi Toor Dal Recipe With Aam Papad is a delicious high protein recipe, that is cooked along with sun dried mangoes, making it lip smacking delicious. Serve it along with Rice and Aloo Took for dinner.
Dal is quintessential part of the Indian Cuisine and every region and household has its own variation of preparing the same. This Sindhi Toor Dal Recipe is a simple dal cooked everyday in a Sindhi household. Though the process of making a simple dal tadka remains the same, what makes it different from the other arhar or toor dal recipe is the use of the dry mango in this recipe.
Dry mango/Amchur Powder adds a beautiful light tartness to the dal. The arhar or toor dal is first pressure cooked with tomatoes, then simmered with green chillies and raw mango pieces and finished with a flavourful tadka of cumin, garlic, fenugreek seeds and red chilli powder.
If you like this recipe of Sindhi Toor Dal Recipe, here are a few more Sindhi style recipes
- 1 cup Arhar dal (Split Toor Dal)
- 1 Tomato , finely chopped
- 2 Green Chillies , slit
- 1 teaspoon Ginger , finely chopped
- 4 Aam Papad (Sun Dried Mango) , pieces
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Coriander (Dhania) Leaves , finely chopped
- Salt , to taste Ingredients for the tadka
- 1 teaspoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 4 cloves Garlic , finely chopped
- 1/2 teaspoon Red chilli powder
How to make Sindhi Toor Dal Recipe With Aam Papad - Aam Papad Dal Recipe
To begin making Sindhi Toor Dal Recipe With Aam Papad, wash and soak the toor dal for 30 minutes.
Pressure cook the soaked toor dal along with chopped tomato, ginger, turmeric, salt, 2 cups of water for 3 to 4 whistles.
Allow the pressure from the pressure cooker release naturally.
Once the pressure releases naturally, open the cooker and mash the dal well until dal forms a smooth consistency. You can use a potato masher to do this.
In a heavy bottomed pan, add the cooked toor dal on low heat and to this add the slit green chillies, sun dried mango pieces (Aam Papad), 1 cup water and let it simmer for 10 minutes till the mango tartness (katta) gets infused into the dal.
Switch off the heat.
Heat ghee in a small tadka pan over medium heat; add cumin seeds, fenugreek seeds and let it splutter. Add the chopped garlic and saute till it turns a bit brown.
Finally add the red chilli powder and turn off the heat.
Pour this tadka over the prepared Sindhi Toor Dal Recipe With Aam Papad and garnish with coriander leaves. Check the salt and adjust to taste accordingly.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.