logo
Food Advertising by

Blogging Marathon# 28: Week 3/ Day 2
Theme: Sindhi Dishes
Dish: Sindhi Mung-a & Aloo Took

For day 2 of BM under ‘Sindhi dishes’ theme, I made 2 very delicious and simple dishes. Dal with moong beans and a dry curry with potato. I had a lot of Sindhi dishes bookmarked to try like this amazing Sindhi Saibhaji, Kokis and other veggies dishes. But my husband’s been travelling and I didn’t want to make these just for myself because even if I make just a little bit, there will be a lot leftover for me to eat for a whole week. So after browsing through Vaishali’s & Alka’s blogs, I ended up with 2 dishes that can be made with minimum ingredients and in small quantity, so I won’t have too much leftover.

First up is this simple dal made with whole moong beans. I love all beans, both for their health benefits and texture. When I saw the recipe on Vaishali’s blog, I thought how different can it be from the dishes I’m used to. But I was pleasantly surprised on how much flavor just finely chopped ginger and garlic imparts to a dish.

Sindhi Mung-a

  • Servings: 4-serving
  • Time: 30 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: Sindhi
  • Style of Preparation: Vegan
  • Passive Time: 2~4 hours mins
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

1 cup Whole Green gram (Moong beans)
2 Green Chilies – finely chopped
1” Ginger – finely grated
1 – 2 cloves Garlic – grated
3 tbsps Tomato puree (or add 1 ripe tomato)
¼ tsp Red chili powder
¼ tsp Turmeric powder
to taste Salt

Steps

  1. Soak the beans for 2-4 hours. Then pressure cook them with some salt until tender.
  2. Heat 2tsp ghee in a small sauce pan, add finely chopped/ grated green chilies, ginger and garlic. Cook on low flame until they start smelling fragrant, about 1 minute.
  3. Next add the tomato puree and cook for 1-2 minutes.
  4. Add turmeric and red chili powder.
  5. Finally add the cooked mung beans and salt. Add water to get the desired consistency and cook for 3-4 minutes. Serve hot with a Sindhi curry and roti for a complete meal.

I had this spicy and tasty dal with some deep fried potato goodness, aloo took. I had the oil that I used to fry the pakwan and so decided to go ahead and indulge myself in this high calorie yumminess. Potatoes are double fried to golden, so they are crispy on the outside and creamy & airy on the inside. Recipe adapted from Alka’s recipe and Vaishali’s recipe.

 

Aloo Took

  • Servings: 23-serving
  • Time: 40 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: Sindhi
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins

Ingredients

3 Potatoes – medium
¼ tsp Ground Coriander
¼ tsp Ground Cumin
¼ tsp Red Chili Powder
¼ tsp Black Pepper
¼ tsp Garam Masala
¼ tsp Aamchoor powder (dry mango powder)
to taste Salt

Steps

  1. Cut the potatoes into thick slices, about 2-3 slices from 1 medium potato. With a sharp knife,  score the flat sides of the slices. Sprinkle some salt and set them aside for 5 minutes. I pat dried them with a paper towel before drying just so that the moisture doesn’t cause oil to splutter. Then deep fry these potato slices on low flame until they look cooked through. Remove onto a paper lined plate and let cool.
  2. Once the potatoes are cool enough to touch, flatten them between your palms. Deep fry these again until golden on both sides.
  3. In the meantime, mix all the dry spices along with salt. Once the potatoes are ready, sprinkle the masala mix on top and enjoy them hot with a gravy dish of choice and rice or roti.

 

Lets check out what my fellow marathoners have cooked today for BM# 28.

 

 

11 thoughts on “Sindhi Whole Green Gram dal & Aloo Took”

  1. Wow Pavani, awesome job with those moongs.they look very well made and so glad you liked them.ok the aaloo took need not be scored, infact the scored aaloos that we make are called cheera wara aaloo..will write to you in detail on that…but totally delicious meal..loved it.

  2. Imade these too they were awesome. I am guest hosting Healthy Salads till the 31st May ‘2013. Do send me your entries

  3. Ur pics are very good & I love the way the aloo looks. I am now inspired to make this tomorrow

  4. Some dishes are so generic that you can’t categorize them into particular cuisine I guess. Like the vermicelli kheer or this moong dish. Aloo dish caught my attention. Have to try it later. 🙂

  5. Aloo dish is so picture perfect… looks so tempting.. could not take my eyes off them!!!SowmyaEvent – Authentic Indian Sweets w giveawayEvent – Kid’s delight – Sweet TreatsEvent – WTML w giveaway

Leave a Reply

Your email address will not be published. Required fields are marked *