Sindhi Thumwari Dal

The combination of dal and rice is a comfort food for most Sindhis. The goodness of both the dal, which is an excellent source of protein, and the rice, which is gluten free and a good source of energy, is an added bonus. Here we are making thumwari dal, which combines the nutrition of the yellow split moong dal and the benefits of garlic(thum in Sindhi), to give us a delicious concoction. The moong dal is high in protein and B vitamins and low in fat content. Good for diabetics as well those suffering from PMS, the moong dal is easy to digest and can be eaten at night. Garlic has many medicinal properties that help boost the immune system, reduce high blood pressure as well as cholesterol levels.

The recipe is provided by my versatile sister, Mrs. Urvashi Dama, who not only cooks authentic Sindhi recipes but also crochets and embroiders lovely pieces. I always turn to her for tips on making any cuisine, especially Sindhi.

Recipe for Thumwari Dal

Tips from the chef: This dal does not require curry leaves for flavour as we will be adding garlic for the same. We also don’t use green chillies for the heat and instead use coarsely ground black pepper. For the sake of aesthetics, take bigger pods of garlic to get proper triangular shaped pieces of garlic when sliced horizontally. Do not garnish the dal with coriander leaves lest the flavours of the leaves and the garlic clash.

Ingredients

1 cup moong dal

1 tbsp channa dal

3-4 pieces of dried kokum flowers

1 tsp turmeric powder

Coarsely ground black pepper (according to one’s taste)

Big Garlic pods( 5-6)

1 tbsp ghee

Salt as required

Method

1. Wash the two dals well before boiling them in a vessel till done.
2. Whisk them and add turmeric powder and salt.
3. Add some water to get the required consistency. The dal will have thinner consistency if eaten with rice, and a thicker one if paired with fulkas.
4. Set the vessel on the stove to boil the dal. Add coarsely ground black pepper and dried kokum flowers. Boil well for 10 minutes.
5. Slice the garlic pods horizontally, so that you get triangular shaped pieces. Heat the ghee in a small vessel, and add the slices when the heated. Take care the garlic does not turn brown but pink.
6. Take the garlic-infused ghee off the stove and pour it on the hot dal and cover the dal immediately with a lid.
7. Serve the dal with either rice or fulka.

Recipe and Pic by Mrs. Urvashi Dama, Mumbai

Information on Nutrition: Google Search

Check out the recipes of other Sindhi dals:

Sindhi Maakhni Dal – Sindhi Khazana – a simple moong dal to be had with puris or khakhra

Sindhi Bassarwari Dal – Sindhi Khazana – onions in tuver dal to be had with rice, a recipe by Mrs. Diya Davara

Sindhi Dal Pakwan – Sindhi Khazana – a perfect combination of channa dal and pakwan with tamarind chutney, a recipe by Mrs. Renu Kirpalani

Jyoti Mulchandani

Ahmedabad