Panchmel Dal

  1. Rinse whole moong, chana dal, toor dal, urad dal and masoor dal and soak them together in water for 30-40 minutes. Drain water and transfer to an aluminum/steel pressure cooker of 3-4 liters capacity. Add salt and 1½ cups water and pressure-cook for 4-whistles over medium flame. Turn off the flame. When pressure comes down naturally, open the lid and slightly mash the dal with backside of a spoon.
  2. Heat ghee over medium flame in a pan. Add cumin seeds and allow them to crackle. Add asafoetida, cloves, black peppercorns, dry red chilli, green cardamom, ginger and green chili, sauté for 30-40 seconds.
  3. Add finely chopped tomato and sauté until it turns mushy.
  4. Add coriander powder, turmeric powder, mango powder and red chilli powder, mix well and sauté for about a minute.
  5. Add cooked dal (pressure cooked in step-1), mix well and cook for 2-minutes.
  6. Add 1-cup water, mix well and cook until it turns thick for approx. 7-8 minutes.
  7. Taste for the salt and add more if required. Add finely chopped coriander leaves and mix well. Turn off the flame. Transfer the mixture to a serving bowl and serve with Rajasthani baati and churma.

Moong Dal Chilla

  1. Rinse and drain mung dal and soak in water overnight or at least 2 hours
  2. Drain out all the water. Add the lentils to a blender jar
  3. Add green chili, ginger, cumin seeds, salt, and half of the water
  4. Blend to make a fine batter.
  5. Take out the batter in a mixing bowl.
  6. Add turmeric, rice flour, and remaining water and mix well.
  7. Add onions and cilantro. Mix well and rest the batter for five minutes.
  8. Preheat the pan to low-medium heat. Lightly oil the pan.
  9. Pour around ⅓ cup of batter and spread it into a 5 to 6-inch circle. Cook on medium heat for 2 to 3 minutes. Add a few drops of oil and then carefully flip the chilla.
  10. Add drizzle some oil on the top and cook for another 2 to 3 minutes or until the chilla has light brown marks. Take the chilla out and repeat with the remaining batter.

Moong Dal Halwa

  1. Wash and soak moong dal for 4 hours. Drain it and take it in a blender. puree till smooth.
  2. Take milk, sugar in a sauce pan and bring it to a boil.Turn off the heat and add in saffron and cardamom.
  3. Now heat ghee in a nonstick pan, add the moong dal puree in and mix well.
  4. Cook this and keep stirring and pressing till it gets cooked.
  5. Keep cooking till the mixture gets dry and toasty. It will take around 30 mins.
  6. Now add in milk mixture and mix well. Cook this till it thickens and gets halwa like texture.
  7. Done.

Dahi Bhalla

  1. Wash & soak urad dal firstly for 3 hours. Grind it with ginger, green chilli using only very little water. Use Ice cold water for best results.
  2. Grind until smooth and fluffy. Mix with salt only at the time you are going to deep fry.
  3. Wet your hands and make small lemon sized balls.
  4. Deep fry in hot oil in medium flame until golden colour in all sides.
  5. Flip in between for even cooking. Drain in paper towels.
  6. Heat milk until its hot, no need to boil it and then take it in a broad bowl.
  7. Add little bit of salt and dunk in fried vadas.
  8. Let it get soaked. say 20 minutes or so. Turn over carefully in between.
  9. Beat curd until smooth.
  10. soak vada in milk for a balanced taste
  11. If you feel milk is more, drain it and mix required amount to the curd to make it runny(still thick) consistency.
  12. Add the curd to the soaked vadas and mix well. Mix required salt and let it set for ½ hour in fridge.
  13. top with whisked plain yogurt
  14. At the time of serving, arrange in plate, sprinkle green chutney, red chutney, coriander leaves, red chilli powder, chaat masala and lastly sprinkle some sev or boondi, pomegranates.

Dal Pakwan

  1. Wash dal and soak it for an hour.
  2. Ideally the Dal is made without any onions and tomatoes. The vendors generally add loads of butter and flavourful spices to enhance the taste of the otherwise bland dal. But at our home, we use onions for flavors and tomatoes for sourness as some family members can’t consume tamarind.No butter is used in Dal made in Sindhi homes, in general.
  3. Pour 1-2 tspn oil in a cooker and allow it to heat. Add hing, chopped onion and fry for a couple of minutes.
  4. Add grated tomatoes, chopped green chillies and fry it till cooked.
  5. Add dal, turmeric powder and salt.
  6. Add 2-3 cups of water and close the lid of cooker.
  7. Wait for one whistle. Cook on low flame for 5 minutes. Put off the flame.Allow the cooker to cool down.
  8. Open the lid, check the dal, it should be tender but not mushy.
  9. Heat 1 tsp of oil in another pan and prepare a tempering of Cumin seeds and curry leaves and some red chillii powder.Add the tempering to dal. Let it simmer for 3-4 minutes.
  10. While serving, sprinkle mango powder (Amchoor), chilly powder, coriander leaves and tamarind chutney and/or coriander chutney and chopped onions( optional)
  11. Serve hot with crisp pakwan.

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Buy natural, sustainable and chemicalfree products from local sellers across the country.We are a strong community of 100,000+ customers and 600+ sellers who aspire to be good, do good, and spread goodness. We are a democratic, self-sustaining, two-sided marketplace which thrives on trust and is built on community and quality content. Buy natural, sustainable and chemicalfree products from local sellers across the country.We are a strong community of 100,000+ customers and 600+ sellers who aspire to be good, do good, and spread goodness. We are a democratic, self-sustaining, two-sided marketplace which thrives on trust and is built on community and quality content.