Sindhi style Chickpea Lentils

This recipe is made Sindhi style (north Indians who belonged to the Sindh area in the pre-partition days in India).

Serves: 4


1 cup chana dal cooked in 3 cups water on medium heat for 45 minutes, or until cooked
2 tablespoons ghee OR olive if you want to make this vegan
1 tablespoon cumin seeds
1/2 teaspoon cayenne powder
1/2 teaspoon turmeric powder
1 jalapeno, finely chopped
1 cup red onion, finely chopped
1/2 cup chopped cilantro (chop leaves along with cilantro stalk)
8-10 curry leaves OPTIONAL
1/2 cup fresh mango, chopped OR 1 teaspoon mango powder (from the Indian store)
1/2 teaspoon garam masala
Salt to taste (about 2 teaspoons)


In a 3 qt saute pan over medium heat, melt ghee and when the ghee is hot, add cumin seeds, curry leaves, jalapeno, and saute for a minute.
Add onions and saute for 6-7 minutes, stirring every minute.
Add mango pieces along with powdered spices and cook covered for 3-4 minutes, stirring every minute.
Finally add lentils and stir, add salt and taste lentils, cook for 10 minutes so that flavors will blend. If you like your lentils runny, then you can add more water, if you like it thick, then keep cooking until you get the desired consistency.
Garnish with cilantro and mix, serve hot.

Note: It is best to use MANGO POWDER instead of fresh mangoes for this recipe, but since mango powder is not readily available in American stores, I suggested mango pieces.

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