It’s tangy, “tomatoey”, yummy and really simple.

Avg time: 20 - 30 minutes
Pair with bread or rice

Ingredients:

  • 1 cup pigeon pea lentils (also called toor dal)
  • 1 cup crushed tomatoes
  • 1 tsp cumin seeds
  • 1/4 tsp asfaoetidia
  • 1 tbsp tamarind paste mixed with 1/2 cup water
  • 1/2 tsp turmeric powder
  • 1/4 tsp chilli flakes/powder
  • salt to taste
  • 1 tbsp olive oil or vegetable oil

Method:
Pressure cook the lentils to a fine paste or cook in an open vessel with 2 cups of water.
Heat the oil in a soup pot or pan.
Add asafoetidia, cumin seeds and chilli powder.
As the seeds begin to roast add the crushed tomatoes.
Add turmeric and cook the tomatoes until the oil begins to leave the sides of the pan and the tomatoes are fully cooked (6-8 minutes).
Add the cooked lentils and tamarind water and bring to a boil.
Add salt to taste.
The end result should be soupy so add water as need be and bring to a boil.
Cool and eat with rice or bread.

Trivia: Sindhis often make this dal on Mondays. I don’t quite know the reason though I am guessing that Monday is the day of fasting for Lord Shiva and several Sindhis do fast on this day. A key rule for breaking this “Monday fast” is eating food that is devoid of garlic or onion. Sindhi dal is the perfect dish, garlic/onion free and quick.