You are here: Home > Videos > Cuisine Recipes > Spicy Sindhi Dal Video by Tarla Dalal Spicy Sindhi Dal Video by Tarla Dalal Viewed 8357 times Chana dal has a somewhat rustic but very satiating texture, flavour and aroma compared to other dals, and if used properly, it can turn into a brilliant accompaniment, as in the case of this Spicy Sindhi Dal. Smartly flavoured with everyday ingredients like green chillies and onions, this dal gets its intense taste from a combination of readily available spice powders and a dash of lime juice as well. Serve hot with a bowl of steaming rice or phulkas. Tweet Recipe Description for Spicy Sindhi Dal Preparation Time: 15 minsCooking Time: 17 mins Makes 4 servings Show me for servings Ingredients 1 cup chana dal (split bengal gram) , soaked for 3 hours and drained salt to taste1/4 tsp turmeric powder (haldi)1 tbsp oil1 tsp cumin seeds (jeera)2 sliced green chillies1 cup finely chopped onions1/2 cup finely chopped tomatoes1 tsp coriander-cumin seeds (dhania-jeera) powder2 tsp chilli powder1/2 tsp garam masala1 tsp lemon juice2 tbsp finely chopped coriander (dhania)For The Garnish onion rings a sprig of coriander (dhania) Method Combine the chana dal, salt, turmeric powder and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a deep non-stick pan, add the cumin seeds and green chillies and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 2 minutes.Add the tomatoes, coriander-cumin seeds powder, chilli powder, garam masala and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it lightly with the back of the spoon.Add the cooked dal and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the lemon juice and coriander and mix well.Serve hot garnished with onion rings and a sprig of coriander. See step by step images of Spicy Sindhi Dal recipe RECIPE SOURCE : Dals