Pakistan – Sindhi Khati Daal

by Dahiza Umar

INTRODUCTION TO THE DISH

This dish is special dish from Sindh, a province of Pakistan. It has its value in the Sindhi cuisine and famous throughout in Pakistan. The flavors of the dish is so mild as according to the sindhi cuisine. The use of ingredients are very common but have totally different method of cooking. As in Punjab, the desi daal is made on regular basis, it is loved by the people of Punjab. But this sindhi daal is totally different from the Punjabi Dall.

MEANING OF KHATI DAAL

This dish is actually a traditional dish and meaning of the word ”DAAL” is lentil like grams, yellow lentil, red lentil etc. and the word ”KHATI” is sour. This dish is a lentil dish usually taste sour because of the ingredients used in this dish like lemon, tamarind and mango powder.

PAKISTAN’S TRADITIONAL CUISINE

If you are a true Pakistani and living in any portion of the country. This dish is everyone’s favorite and can be loved by all the generations either old or young. The word DAAL CHAWAL is world famous. In Punjab, the tradition of the villages and even in the cities is to consume PUNJABI DAAL with CHAWAL ( rice ). This daal is different from the Punjabi daal because its origin is from sindh.

SINDHI DAAL PAKWAN

In Sindh, a province of Pakistan, special daal meal is served with the bread compose of plain white flour and it is than fried into the oil. These special type of bread is than served with this daal prepared in Sindh. The whole Pakwan ( meal ) is served in a huge plate where a bowl of daal with this bread and some salad is included.

Daal pakwan include:

• Daal sindhi style
• Maida puri
• Salad
• Podina chutney
• Imli chutney etc

ORIGIN OF THE DISH

This dish is originated from the Province, ”SINDH”.

SERVED WITH

This dish is served with the many kinds of bread and also rice like:

• Roti
• Paratha
• Naan
• Rogni roti
• Boiled rice
• Brown rice
• Plain rice
• Zeera rice etc

COMPLEMENTARY SIDE THINGS

• Salad
• mint chutney
• Tamarind sauce
• yogurt etc

TIME REQUIRED

• Preparation time : 10 minutes
• Cooking time : 20 minutes
• Total time : 30 minutes

NUTRITIONAL ASPECTS

• Calories : 140 grams
• Carbohydrates : 19 grams
• Protein : 20 grams
• Fiber : 13 grams

INGREDIENTS OF DAAL

• yellow lentils : 1 cup ( soaked before 2 hours )
• Red lentils : 1/2 cup ( soaked before 2 hours )
• White grams : 1/2 cup ( soaked before 2 hours )
• brown lentils : 1/2 cup ( soaked before 2 hours )
• Oil : 4 tbsp
• Onions : 1
• Tomato : 2 large chopped
• Garlic paste : 1 tbsp
• Ginger paste : 3 tbsp
• Green chilies paste : 3 tbsp
• Salt : 1 tsp
• Red pepper powder : 1 tbsp
• Turmeric powder : 1/2 tsp
• Cumin powder : 1 tbsp
• Coriander powder : 2 tbsp
• Mango powder : 1/2 tsp

COOKING METHOD

• Take oil in a cooking pot and add chopped onions into it, fry it until gets translucent .
• Now add garlic ginger paste with green chilies paste into it and sauted it than add tomatoes into it.
• Add about 1/2 cup of water into onion tomatoes mixture and than add all the dried spices so it may not burn from the bottom of the pan.
• Get infused together and than after 10 minutes just fry it, this gravy is ready now add about 2 glass of water into the mixture with all the lentils soaked before.
• Let them cook for 15 to 20 minutes so they get softer and tendered on medium heat.
• After that see the consistency of the daal if good enough like no more thin or thick, its good to go.

INGREDIENTS FOR SIZZLING

• Butter : 4 tbsp
• Oil : 6 tbsp
• Garlic chopped : 2 tbsp
• Ginger sliced : 2 tsp
• Green chilies chopped : 3 tbsp
• Red whole pepper : 2
• Bay leaves : 3 to 4
• Cumin seeds : 1 tbsp

SIZZLING OF DAAL

Just add butter oil in a pan with all the things together. After 10 minutes ,until the garlic gets browned add the sizzling over the daal and served

ENJOY !