Saturday, September 8, 2012

CHURI DAL (Sindhi)

This is one of the Sindhi preparation of Moong dal. CHURI means NOT MUSHY.. the grains of dal have to be whole. We have to cook this very carefully on low flame and add very little water taking care not to make it soft and mushy. Usually this is served as an accompaniment with MALPURAS (malpuas) for breakfast. It can also be served as a side dish with PURIS and SEERO

Moong dal .... 1 cup
Turmeric powder .. 1/4 tsp
Salt .............. to taste
Black pepper (crushed) .. to sprinkle on top
Oil ..

1. Soak moong dal for a few hours.

2. Heat a little oil in a thick bottomed pan and add the soaked moong dal.

3. Stir-fry for half a minute and sprinkle a little water over it. Add salt and turmeric powder and mix.
4. Close with the lid and cook on sim. Check after a while and sprinkle a little water again if required.
5. It may look a little under-cooked but close the gas and leave it covered.
It gets perfectly cooked with the heat inside. Separate it with a fork carefully after opening the lid.
6. Sprinkle freshly ground black pepper. You can squeeze a little lime juice if you prefer.
Left-over dal can be used to make patties or stuffed parathas.

Check out the video

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  1. like your Sindhi recipes collection :)

    1. Thanks you so much PT.. did you try any of them

  2. i like this dal with dal pakwan and sheero too.. this dal can be used to make stuff parathas as well as dal karela ka sookha sabzi

    at my mom home its common though i dont like karela at all

    1. I love karelas to the core..
      With pakwaans I prefer chana dal.

  3. Replies
    1. Thanks Lavanya.. it is very light on the stomach

  4. You sindhi recipe collection is great. Love this dal churi, simple but awesome! Will surely try it.

    1. Thanks Sanoli for liking my Sindhi recipes.. do try out sometime.

  5. Something new to me...sounds interesting.

  6. Love your Sindhi preparations and the pic looks too good with the black plate :) Nice one Shobha ji :)

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  7. I cook a similar daal but I add fresh or dry methi leaves or the dry ones. It is also a favorite at my home.

  8. Thanks Shama..
    Will check out the events and participate


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