Sindhi Dal

This simple homestyle lentil curry is from the province of Sindhi. The ginger and removal of the foamy scum in steps 1 and 2 help prevent bloat and gas that you may have experienced with lentils in the past. 

makes ~4 cups


1 cup of moong or masoor lentils (plain yellow or orange)

3 cups of water 

1 tsp turmeric, ground

2 Tbsp ginger purée 

1 tsp salt

4 Tbsp ghee

2 tsp ground cumin

2 tsp cracked coriander

2 tsp red chili powder

1 Tbsp amchur


  1. Soak the lentils for 30 minutes to an hour (do not soak for much longer or else they will start to ferment). Drain the lentils, add 3 cups of fresh water, turmeric, ginger puree and salt and bring to a boil uncovered.
  2. When the lentils boil, lower the heat and let them simmer for 2-3 minutes. A foamy scum will rise to the top, remove it until it stops appearing.  
  3. Lower the heat and cook covered at low heat for 25-30 minutes or until the lentils are soft and cooked through and almost all the water is gone. Lentils should be soft and mushy without being watery. 
  4. Transfer the lentils to a serving dish. Combine the spices, mix & sprinkle the spices over the lentils evenly. 
  5. Heat up the ghee and drizzle over the lentils. The spices will splutter and cook and form a ‘spice crust’. 


*to crack the spice, simply crush the seed with a rolling pin or press it with the bottom of a cup until the spice remains in tact, except for a crack or two. 

ideas / variations

  • Serve with rice or naan. 
  • For a vegan version, use olive or coconut oil instead of ghee.