Maakhmi Dal Recipe-Sindhi Style Moong Dal
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.
Ingredients
-
1/2 cup Yellow Moong Dal (Split)
-
washed and soaked
-
1 tablespoon Ghee
-
1 inch Cinnamon Stick (Dalchini)
-
2 Cloves (Laung)
-
1 Cardamom (Elaichi) Pods/Seeds
-
2 Onions
-
finely chopped
-
2 Tomatoes
-
pureed
-
2 teaspoon Ginger
-
chopped
-
1 Green Chilli
-
finely chopped
-
2 teaspoon Red Chilli powder
-
1/2 teaspoon Turmeric powder (Haldi)
-
2 teaspoon Coriander Powder (Dhania)
-
2 teaspoon Cumin powder (Jeera)
-
2 teaspoon Garam masala powder
-
2 tablespoons Mint Leaves (Pudina)
-
chopped
-
Salt
-
to taste
-
1 cup Water
Instructions
Step 1
To begin making the Maakhmi Dal, wash and soak the moong dal for 30 minutes
Step 2
In a pressure cooker, heat ghee on medium flame, add the cinnamon, cloves and cardamom
Step 3
To this add onions and fry until they turn into a nice deep golden brown colour
Step 4
Once the onions get the nice brown colour, add the turmeric powder and red chili powder
Step 5
Mix well
Step 6
Add the tomato puree at this stage and cook well, until the onion-tomato mix comes together
Step 7
To this onion-tomato bhuna masala add coriander powder, cumin powder, garam masala, chopped pudina leaves and add salt as required
Step 8
Add the soaked and drained dal, and water and close the pressure cooker
Step 9
Pressure cook for 2 whistles and turn off the flame
Step 10
Allow the pressure to release naturally
Step 11
Once you open the pressure cooker, mash the dal with the potato masher and mix well
Step 12
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)