A to Z Of Sindhi Food

Alka Keswani — Mon, 10 Jan 2022 13:46:01 +0000

When I started working on my project about documenting ancient, traditional as well as lost recipes from Sindhi cuisine, a few years ago, the biggest challenge I faced was the lack of accessible information about the same. The limited documents that I could access, were in Arabic Sindhi, a script that I never could learn, despite of trying umpteen number of times, since my childhood. I felt stuck up. So the only way to move forward was to learn the Arabic script and to make sure that I don’t give up this time, I took up a challenge; The AlifBe of Sindhi cuisine i.e A-Z of Sindhi food. You can read more about this project here! It was a roller coaster ride and I ain’t exaggerating! The challenges I faced while trying to understand the basics of the scripts, the consonants (52 alphabets!!!!), the vowels, the formation of alphabets, the corresponding alphabets in Devanagari and Roman Sindhi, to find apt dishes, the recipes etc were immense and as if the stress was not enough, I took a plunge and started creating recipe videos too despite of knowing that I will have to learn shooting a video, to manage recording and cooking at the same time, to edit the video (biggest challenge) and to publish it, on my own.I was a nut case! Though I did end up taking a lot of help from my better half but still I managed to pull most of the things on my own. I feel accomplished! I am still not well versed with the script as the word formation is bit difficult to understand unless you are able to remember how each alphabet appears in any word depending on its position in the word. For Example look at the جهہ (Jh/झ) and its various avatars… I need to put more efforts to learn, to memorise and to understand the nuances of the language and the script but I am feeling hopeful! I cannot move ahead without thanking those who played an important part in this project of mine! A big thank you to Shobha Lalchandani Di, Barkha Khushalani Di, Amrita Lal, Surraya Kapri and Deepak Keswani for being always there to help me understand the script, to clear my doubts and to encourage me to keep marching on. Thank you Asha Chand Di, for your ‘Learn Sindhi’ App as it helped me in practising the alphabets in a fun way. Thank you Deepak Keswani, yet again, for creating easy to use Sindhi Dictionary and Sindhi Keyboard Winding up the project AlifBe with this handy, easy to refer list of all the dishes. Do click on the links provided, to get the recipe. Please note that out of 52 alphabets of Alif Be (The Arabic Sindhi script) I had to skip three alphabets; ظ ,ح ,ث since I couldn’t find any Vegetarian Sindhi dish with the names starting with these particular alphabets. So here we go!!! A to Z of Sindhi Food (AlifBe of Sindhi food): ا (अ/A) as inAhmedabad or as in Atte Ja Ladoon ب (ब/B) as in Baby or as in Besan Ji Aani ٻ (B^) as in B^aaru (child) or as in B^itto Lolo پ (प/P) as in Parrot or P as in Pali ڀ (भ/Bh) as in Bharat or as in Bheendi Khatti ت (त/T~) as in Taiwan or as in Tosha ٿ (थ/Th~) as in Thirsty or as in Thumaro ٽ (ट/Tt) as in Towel or as in Tamate Ji Chutney ٺ (ठ/Th) as in Thakur or as in Thab^ak Vadiyun ث (स/S) as in Simple or as in Saandhano ج (ज/J) as in Japan or as in Jwar Ji Tikki ڄ (ॼ/J^) as in J^ibh or as in J^eth Ji Sesa جهہ (झ/jh) made by combining ج ( J) and ھ (h) as in Jhansi or as in Jhang Pulao ڃ (ञ/J~) as in J^aj`a Ji Roti چ (च/Ch) as in Chair or as in Chetichand Ji Sesa ڇ (छ/Chh) as in Chhattisgarh or as inChhola Dabhal خ (ख़/Khh) as in Khalifa or as in Khhoraak د (द/D~) as in Dehradun or as in Dal Dimma ڌ (ध/Dh~) as in Dharamshala or as in Dhaage Waara Karela ڏ (ड/D^) as in D^aha (Ten in Sindhi) or as in D^othiyun ڊ (ड/D) as in Daddy or as in Dabal Pakora ڍ (ढ/Dh) as in Dhaka or as in Dhodho Chatni ذ (ज़/Z) as in Zaro or as in Kagzi Lemon Pickle ر (र/R) as in Rajasthan or as in Raanh ڙ (ड़/R^) as in लड़का, पेड़, लड़ाई or as in Rabdi ز (ज़/Z) as in Zanzeer or as in Zaefrani Kulfi ش (श/Sh) as in Shimla or as in Sharbat ص (स/S) as in Summer or as in Misri ض (ज़/Z) as in Zaroor or as in Zaroori Masalha ط (त/T~) as in Tara or as in Ta’am ع (अ/A) as in Arab or as in Arq غ (ग़/G̣) as in Gazal or as in Magaz Ja Ladoo ف (फ़/F) as in Faluda or as in Faludo ڦ (फ/Ph) as in Phone or as in Phepho Mirch ق (क़/Q) as in Qatar or as in Qeeme Jo Lolo ڪ (क/K) as in Kashmir or as in Kokum Waari Dal ک (ख/Kh) as in Khajoor or as in Khoyo گ (ग/G) as in Ganga or as in Gyarsi Khado ڳ (ग्/G^) as in G^aaro (Red) or as in G^ach For Mahalaxmi گهہ (घ/Gh) as in Ghee or as in Ghotyal Saag^ ڱ (ङ/ng/G~) as in Singing or as in Singyun Tamate Mein ل (ल/L) as in Love or as in Lor^h م (म/M) as in Mithai or as in Majoon Barfi ن (न/N) as in Nagpur or as in Nasarpuri Seyal Bhaji ڻ (ण/N~) as in Brahman or as in Batan Papdi Chaat و (व/V) as in Varanasi or as in Vataran Ji Lilotari ھ (ह/H) as in Haridwar or as in Hurbe Jeere Mein Patata ء (अ/A/Hamzo/Amdhro) as in Mau or as in Gogrun Ji Khatain ي (य/Y) as in Yam or as in Viyam Ja Khaada

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Dal Moth|Moong Dal With Moth Beans

Alka Keswani — Tue, 25 Dec 2012 19:24:31 +0000

Dal Moth~ Many of you might confuse it with the snack Dal Moth (Farsan), but this isn’t it ! Generally Sindhis relish a hearty breakfast of Dal Moong and Koki, where Dal moong being yellow moong dal topped over whole green gram. Personally I find green grams bit bland and not much appealing to my palate. Technically too, I face a problem with green grams..if overcooked these turn slimy instead of creamy and if undercooked, the curry and moong stand separated and somehow the whole dish do not come together nicely. For this reason, I find Moth beans, known as Moath in Sindhi, a better alternative to make this typical Sindhi breakfast dish. When nicely cooked, these beans turn creamier and taste better than green grams (at least I feel so!) And not to forget the nice brown colour that it imparts to the dish. Hence my vote goes to Dal Moth instead of Dal Moong! This creamy dal and beans mixture, topped with boiled and chopped vegetables, with a dash of mint coriander chutney and bit of sweet and tangy date tamarind chutney, served with Koki or hot Roits/Phulkas, makes an excellent, healthy and filling breakfast/brunch for young and old ! Print Dal Moth|Moong Dal With Moth Beans Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 3 Creamy Moth beans and Yellow lentils topped with boiled vegetables and lip smacking chutneys Ingredients For Moth Bean Curry Moth Bean 1½ cups Onion 1 Small Kamaal Patt (Tej Patta) 1 Cloves 2 Ginger garlic paste 2 tsp Tomatoes 2 Green chillies 2 Turmeric powder ¼ tsp Garam masala powder 1 tsp Red chilly powder ½ tsp Coriander powder 1 heaped tsp Oil 2 tsp For Moong Dal Yellow Moong dal 1cup Salt Turmeric Powder ½ tsp Black Pepper powder ¼ tsp Ghee for tempering (Optional) ½ tsp For Garnish: Boiled, peeled and chopped Potato 1 Boiled, peeled and chopped Beetroot 1 Finely chopped onion, raw mango, Tomato 1 each Coriander leaves Tamarind chutney and Green chutney Amchoor powder/chaat masala Method To Cook Moth Beans: Pick, rinse for several times and soak Moth beans for atleast 3 hours In a pressure cooker, add oil, and then add a Kamaal Patt (Tej Patta), followed by cloves. After few seconds, add ginger garlic paste and saute till light brown. Add chopped onion and cook till translucent. Add grated or pureed tomatoes, chopped green chillies and cook till oil separates out. Add soaked moth beans, salt, turmeric powder, red chilly powder, coriander powder and garam masala powder. Mix well and add around 3-4 cups of water Close the lid of the pressure cooker and wait for a whistle. Lower the flame and let the beans cook under pressure, for around 8-9 minutes.Put off the gas. When the pressure subsides, open the lid of cooker and whisk the beans with wooden whisker. If required, cook further, by adding some more water and cooking under pressure for 3-4 minutes. For Moong Dal. Pick, rinse several times with water and soak yellow moong dal for an hour. In a thick bottomed pan or handi, boil the soaked moong dal with water, salt and turmeric powder till soft and mushy. Whisk well with wooden whisker till the dal looks creamy. The consistency of this dal must be thick. Add pepper powder and temper with some hot ghee. For Serving: Fill ¾th of a serving bowl with Moth beans curry, pour 2-3 heaped tsp of Moong dal and garnish with boiled and chopped, potatoes, tomatoes, onions, beetroot and add some tangy-ness with mint coriander chutney and sweet tamarind/ date tamarind chutney. 3.1.09

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A to Z Of Sindhi Food

Dal Moth|Moong Dal With Moth Beans