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Saayi Dal | How to make Sindhi Style Moong dal

Saayi dal, split moong dal pressure cooked with tomatoes and chilies and tempered with garlic. A delicious comfort food served with rice and a dollop of ghee.
Course Main Course, Side Dish
Cuisine Indian, Sindhi
Keyword How to make dal for lunch, How to make sindhi style moong dal, Moong dal recipe, Moong dal with garlic, Split moong dal recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooker Release & Tempering 10 minutes
Total Time 40 minutes
Servings 4

Equipment

  • Pressure cooker

Ingredients

  • 1 cup split moong dal with skin Chilke wale moong dal
  • 3 nos green chilies
  • 1 no medium-sized tomato chopped
  • 3 tbsp fresh coconut optional, check notes
  • ¼ tsp turmeric powder
  • ½ tsp salt or to taste
  • fresh coriander for garnish

Tempering

  • 2 tsp Oil any vegetable oil
  • ½ tsp mustard seeds/kadugu
  • ½ tsp cumin seeds
  • 2 nos red chilies broken into two
  • 3 nos garlic cloves chopped fine
  • 1 tsp ginger julienned
  • a sprig of curry leaf

Instructions

  • Wash and soak the dal for 15 minutes in water. Strain any excess water and keep aside until use.
  • Heat a pressure cooker with a tsp of oil, add green chilies, chopped tomatoes. Dump the strained dal, add turmeric, salt and coconut.
  • Add 3 cups of water to this dal mixture and pressure cook for 4-5 whistles. Let the pressure fall naturally. Then open the cooker and give the dal a good mix.
  • Let us add the tadka, heat a small tadka pan with oil, splutter mustard seeds, add broken red chilies, curry leaves. Add chopped garlic and ginger to this and let the garlic brown well. finally add cumin to the hot tadka, give it a stir.
  • Pour this sizzling tadka over the dal and garnish with fresh coriander leaves. Serve the dal with steaming hot rice.

Notes

  • Coconut is not added to the original recipe, since i love coconut in my dal, i have used it here. 
  • Ginger is added while pressure cooking the dal with tomatoes and chilies. But i love to add it to my tadka.  So, feel free to use it either while pressure cooking or in the tadka.