Sindhi Kadhi with Lentils.

Sindhi Kadhi, known for its aroma, flavor, and spiciness is one of the most relished dishes across India. Basically, it is prepared using Gram flour but to give a little healthy twist I have made it using two types of Dal(Lentil); Toor dal(Split Pigeon lentils) and Chana dal(Bengal gram dal). Cook with Dal and a bunch of green vegetables, this Sindhi Kadhi come Dal is scrumptious food enjoyed especially with Rice.

Prep time: 20 Minutes

Cook time: 30 Mins

Serves: 2


1/3 cup split pigeon lentils

1/3 cup bengal gram lentils

2 tsp of ginger

2 green chilies

1 and 1/2 tsp red chili powder

1/2 tsp turmeric powder

1/3 tsp asafetida

1 tsp mustard seeds

2 tsp cumin seeds

1/3 tsp fenugreek seeds

1 medium sized tomato

1 medium sized potato.

2 drum sticks

7-8 lady finger

Handful of cluster beans

Handful of french beans

2 tsp of tamarind pulp

10-15 neem leaves

2 tbsp oil

Preparation method

Wash both types of lentils twice and adding 3/4 cup of drinking water, soak it for at least half an hour.

Pressure cook it in the same water at slow flame till 2 whistle.

Switch off the flame, let it cool down, blend dal with electric hand blender and put it aside.

Take oil in a skillet and let it heat at medium low flame.

Once the oil is heated, add cumin seeds, asafetida and let it splutter.

Later add mustard seeds, fenugreek seeds, neem leaves and sauté it till it splutters too.

Further put chopped ginger, green chili, boiled lentils to it and sauté for around 1 minute.

Pour 3 cups of water to it, sprinkle red chili powder, turmeric powder and stir it well.

Then one by one add all vegetables i.e, potato, tomato, lady finger, drum stick, cluster beans, and french beans.

Stir well and let it cook at medium flame till all vegetables are cooked.

Once vegetables are done, add tamarind water and mixing well, simmer it for more 5-7 minutes at medium flame.

Serve hot with plain rice.

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