Welcome to our collection of authentic Sindhi recipes—a tribute to the rich flavors and timeless traditions of our heritage. To ensure accuracy and depth, we have carefully curated these dishes by studying classic cookbooks and learning from the wisdom of seasoned home chefs in cooking videos.
How to use this guide: Below, you will find a list of our featured dishes. Simply click on a recipe name to expand the details, ingredients, and step-by-step instructions. We believe in transparency and honoring our inspirations, so we have included links to the original sources for each recipe.
Join the conversation: Cooking is a living tradition! If you have a different version of these classics or a unique family secret, please share it in the comments below. If you’ve found a new recipe we should try, drop a link—we’d love to explore it with you.
Here is a short description of Sindhi Kadhi
Sindhi Kadhi Recipe
Chef Sanjyot Keer provides a detailed guide to making Sindhi Kadhi, a popular and versatile dish that varies significantly across different households. While variations exist—such as whether to include tomatoes or which specific vegetables to use—the core process involves roasting gram flour (besan) in oil with a tempering of cumin, mustard seeds, fenugreek, and asafoetida until it is light golden brown
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Instructions
1. Roast the Gram Flour Heat 4 tablespoons of oil in a deep vessel (ideally a traditional sipri). Add the cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Once they crackle, add the gram flour. Stir continuously on a low flame for about 6–7 minutes until the flour turns a light golden brown. Be careful not to let it turn too dark or burn.
2. Create the Liquid Base Add the curry leaves and stir briefly. Slowly pour in the warm water while whisking or stirring constantly to prevent any lumps from forming. Add the salt, turmeric, red chili powder, ginger, green chilies, and tomato puree. Bring the mixture to a boil on high heat.
3. Simmer the Hard Vegetables Add the drumsticks, cluster beans, and potatoes to the pot. Lower the heat, cover the vessel, and let the mixture simmer (a process called “kadne”) for 10–12 minutes. This allows the gravy to thicken and the vegetables to begin softening.
4. Sauté the Slimy Vegetables To ensure the okra and eggplant don’t make the kadhi slimy, they must be cooked separately. In a small pan with 1 tablespoon of oil, shallow-fry the okra for 3–4 minutes until they get some color. Remove them, then do the same for the eggplant.
5. Final Simmer and Seasoning Add the fried okra and eggplant into the main pot. Cover and simmer for another 10–15 minutes until all the vegetables, especially the potatoes, are tender. Finally, stir in the tamarind pulp and jaggery (if using). Let it cook for another 2–3 minutes to allow the flavors to meld.
6. Serving Serve the Sindhi Kadhi hot with steamed white rice (chawal) and crispy papad.
While this dish may look similar to Sambhar, it is distinct because it uses no lentils or coconut, relying instead on the deep flavor of roasted flour and the slow-cooking of seasonal vegetables.
Sindhi Dal Pakwan
This is one of the traditional Sindhi Dal Pakwan, specifically focusing on a unique version found in areas like Ulhasnagar and Thane that utilizes three different types of dal rather than just one. This culinary guide details a comprehensive recipe for Sindhi Dal Pakwan, a traditional breakfast dish featuring a unique trio of lentils paired with crispy fried bread.
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To prepare this traditional Sindhi breakfast, you will need to prepare three distinct types of dal, the crispy pakwan bread, a specialized chutney, and several traditional garnishes.
The Three Dals
Begin by separately washing 1 cup of yellow moong dal, 1 cup of chana dal, and 1.5 cups of green moong dal. Soak them for 4 to 5 hours. Pressure cook each dal individually with water, turmeric, salt, and one split green chili for 2 to 3 whistles.
1. Smooth Yellow Moong Dal
• Once the pressure has released, open the cooker and use a whisk or muddler to vigorously mash the dal.
• Continue whisking until the consistency is entirely smooth and “lacy.”
• If the mixture is too thick, add a small amount of hot water to adjust the consistency. Season with salt as needed.
2. Textured Chana Dal
• Open the cooker and ensure the dal is soft but still has a noticeable “bite” or texture.
• Lightly mash it with a muddler, keeping some grains whole.
• Top the dal with 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp Kashmiri red chili powder, a pinch of black pepper, and 1 tsp amchur (dried mango powder).
• In a small pan, heat 1 to 2 tbsp of ghee. Add 1 tsp cumin seeds and a pinch of hing (asafoetida).
• Once the seeds crackle, pour this hot tadka directly over the spices on top of the dal and stir well.
3. Makhani-Style Green Moong Dal
• In a large pot, heat 2 tbsp ghee and 2 tsp oil. Add 1 tsp cumin seeds.
• Sauté one medium chopped onion until golden brown. Add 2 tbsp chopped garlic, 1 tbsp chopped ginger, and 2-3 chopped green chilies, sautéing for another minute.
• Lower the heat and add 1 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, and 1/4 tsp turmeric.
• Stir in a puree of 3 tomatoes and salt. Cook for 6 to 7 minutes until the oil separates.
• Add the boiled green moong dal. Simmer on low heat while mashing the dal for 10-15 minutes until it reaches a semi-thick, lacy consistency.
• Finish with 2-3 tbsp butter, a pinch of garam masala, a pinch of amchur, and a pinch of roasted kasuri methi. Stir in fresh coriander and simmer for a final 5 minutes.
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The Pakwan (Crispy Bread)
• Prepare the Dough: In a bowl, combine 2 cups maida, 1 tsp cumin seeds, 1 tsp crushed ajwain, and salt. Add 2 to 3 tbsp of oil (the moin) and rub it into the flour until it holds its shape when pressed.
• Kneading: Gradually add about 1/2 cup plus 3 tbsp of water to form a semi-stiff dough. Knead for 3 to 4 minutes and let it rest, covered, for 15 to 20 minutes.
• Rolling and Pricking: Divide the dough into small balls. Roll each into a thin disc, similar to a standard chapati. Use a fork or knife to prick holes across the entire surface; this prevents the bread from puffing up during frying.
• Frying: Heat oil to a moderate temperature. Fry the pakwan on a medium flame, flipping occasionally until golden brown and very crisp.
• Resting: Place the finished pakwan vertically in a strainer to allow all excess oil to drip off, ensuring they remain light and not greasy.
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Special Combination Chutney
In a mixer grinder, blend the following into a smooth sauce:
• 1/2 cup mint leaves and 3/4 cup fresh coriander.
• 1/2 a chopped raw mango and a lemon-sized ball of tamarind.
• 6-7 green chilies, 1 inch of ginger, and one chopped onion.
• 1 tbsp jaggery, 1 tsp cumin powder, and salt.
• Add a little water if needed to adjust the thickness.
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Garnishes and Serving
• Masala Potatoes: Toss boiled, cubed potatoes with salt, chat masala, coriander powder, and chili powder.
• Beetroot Onions: Mix sliced onions with a small amount of grated beetroot to provide a vibrant pink color.
• Boiled Chilies: Slit green chilies and boil them in turmeric water to mellow their heat.
• Assembly: To serve, mix portions of the three dals together in a bowl. Top with the combination chutney, masala potatoes, beetroot onions, and a boiled chili. Serve alongside the crispy pakwan.
For a variation, you can make a Dal Sandwich by layering the warm dal between slices of bread or pakwan, allowing the bread to soften and melt into the mixture.