Showing posts with label Sindhi Cuisine. Show all posts
Showing posts with label Sindhi Cuisine. Show all posts

November 22, 2018


Tur dal -1 cup
Besan -4  tbsp
Okra - 200 gms
Tomatoes -4 halved
Oil -4 tbsp
Curry leaves - few leaves
Cumin seeds 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida -1/2 tsp
Turmeric -1/2 tsp
Red chilli powder - 2 tsp
Green chillies - 2
Kokum -4-5
Salt to taste


  • Soak the dal for one hour and then pressure cook along with tomatoes until soft. Cool and grind to make soft dal.
  • Heat the oil; add cumin seeds, fenugreek seeds and asafoetida. Stir fry for few seconds.
  • Then add chilli powder, turmeric, green chillies and curry leaves. Stir fry and add besan.
  • Stir till the nice aroma comes. Add okra pieces, kokum, salt and water. 
  • Cook in a low flame for about ten minutes then add dal mixture .
  • Cook another five minutes until done.

September 16, 2018


Green mangoes -1 kg
Salt -100 gms
Chilli powder - 4 tbsp
Cloves - 4
Aniseeds - 5 tbsp
Turmeric - 1 tbsp
Pepper corns - 2 tbsp
Mustard oil - 1 cup
Bay leaves - 2-3
Onion seeds - 1/2 tbsp
Jaggery -  2 tbsp (grated)
Vinegar - 3/4 cup


  • Wash, wipe, peel and grate the mangoes. Add salt and keep aside for 2-3 hours.
  • Grind coarsely the cloves, aniseeds, pepper corns and mix well with other ingredients except oil and 1/4 th cup vinegar.
  • Transfer to a dry glass jar and pour of mustard oil and remaining vinegar on top.
  • Mix well and keep the jar under sunlight for 25 days.
  • With a clean spoon. mix the pickle every day so that the masalas get well blended into pickle.

July 24, 2016


Mung dal-1 cup
Turmeric power-1/2 tsp
Amchur-1 tsp
Cumin seeds powder-1 tsp
Red chilli powder-1 tsp
Oil- 2 tbsp
Salt to taste


  • Soak the mung dal in water for 1 hour.Drain out the excess water and keep side.
  • Heat the little less than one cup of water in a pan.
  • Add salt to taste and the turmeric powder.Add the soaked mung dal.
  • Lower the flame and cover the lid and cook the dal till all the water has evaporated and dal is cooked but not soft.
  • Put off the flame and transfer to a serving dish.Sprinkle all the spices on top of the prepared dal.
  • Serve hot with paranthas or phulkas.



Wheat flour-250gms
Sugar-125 gms
Water-100 gms
Ghee- 3 tbsp

  • Melt  the sugar and add the water to make a syrup.
  • Knead the flour with this sugar syrup and the ghee to form a thick and hard dough
  • Divide it into large portions.
  • Take a fist size lump of dough and roll into 5-inch diameter circle with the help of a rolling pin dusting with flour,if required

July 06, 2016


Milk - 1 litre
Vermicelli - 4 tbsp
Ghee - 3 tbsp
Sugar - 5-6 tbsp
Cardamom powder - 1/4 tsp
Pistachios -1 tbsp (chopped)


  •  Heat the ghee in a pan and fry the vermicelli over a very low flame till it is golden brown. Keep aside.
  • Bring the milk to the boil, stirring from time time till the quantity reduces a little.
  • Add the vermicelli and continue to cook over a low flame till the quantity  of the milk has been reduced to half of the original quantity. Add the sugar and stir.
  • Once the sugar has dissolved, add cardamom powder and transfer to a serving bowl.
  • Serve hot or cold garnished with pistas.
  • This is favourite Sindhi breakfast served with puris.

June 23, 2013


Whole green moong- 50 gm
Channa dal - 60 gm
Urad dal - 60 gm
Onion -1
Green Chillies - 4
Amchur - 1 tbsp
Roasted Cumin seeds  Powder - 1 tbsp
Salt to taste
Cumin seeds - 1 tsp
Ghee - 3 tbsp


  • Soak the dals separately in water for half an hour. Drain and keep aside.
  • Now cook each of dals separately. Cook till dals are tender but firm and each grain separate.
  • Add salt to dals while cooking.
For assembling dhim: This has to be done while dals are still hot.
  • Take a serving bowl and place one portion of the cooked moong cover it with one portion of urad dal, cover this with a portion of channa dal.
  • On top of this layer, arrange some chopped onions, green chillies, amchur and roasted cumin powder.
  • Repeat the layers for the dal and the spices.
  • Heat the ghee in a pan, add cumin seeds and allow them to splutter.
  • Sprinkle the hot ghee on the top most layer of the dhim and serve hot with paranthas.

February 04, 2013

Sindhi Khichdi

Rice - 3 cups
Moong dal with Husk (broken) - 1 1/2 cup
Pepper Corn - 12
Salt to taste
Ghee - 3 tbsp

For tempering:
Ghee - 1 tbsp
Cumin seeds - 1 tsp


  • Wash rice and dal , drain the water and keep aside.
  • Heat the ghee in pressure cooker, add pepper corn, fry for few seconds.
  • Then add rice, dal, salt and cook in high flame for 2-3 minutes. So that ghee coats rice and dal.
  • Add sufficient water i.e., (6 cups) and close the lid.
  • Pressure cook till rice is done.
  • Heat 1 tbsp of ghee, fry cumin seeds till they splutters. Pour this on Khichdi.
  • Serve hot., pub-6783067284749878, DIRECT, f08c47fec0942fa0