This Sindhi Daal Sandwich is a nostalgic Ulhasnagar street food delight, combining spicy chana dal filling with crispy toasted bread. Perfect for a quick snack or light meal, it brings together the tanginess of tamarind chutney and the freshness of green chutney. A must-try for anyone who loves bold flavors and hearty bites.
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Wash and soak chana dal for 30 minutes.
In a pressure cooker, add the dal, water, turmeric, and salt.
Cook for 2–3 whistles, until soft but not mushy — it should hold shape.
Drain excess water if needed.
Heat oil or ghee in a pan.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies — sauté for 30 seconds.
Add red chili powder, coriander powder, and garam masala.
Mix in the cooked dal and cook for 5–7 minutes until thick.
Add lemon juice or a little tamarind chutney for tanginess.
Garnish with fresh coriander leaves.
Spread green chutney on one slice of bread.
Place 2–3 tablespoons of the dal mixture evenly over it.
Add a few drops of tamarind chutney if you like it tangy.
Cover with another slice of bread.
Apply butter or ghee on both sides.
Toast on a tawa, sandwich maker, or grill until golden brown and crispy.
Cut diagonally or in half.
Ensure the dal is cooked but retains its shape for the best texture in the filling.
Adjust the spice levels according to your preference by adding or reducing chili powder and green chilies.
Use fresh bread slices for a better sandwich experience.
Serve the sandwich hot for the best taste and texture.
Can I use other types of dal for the filling?
While chana dal is traditional, you can experiment with moong dal or masoor dal for a different texture and flavor.
Can I make this sandwich vegan?
Yes, use oil instead of ghee and skip the butter for toasting. Ensure the bread is vegan-friendly.
How can I store the dal filling?
Store the dal filling in an airtight container in the refrigerator for up to 2 days. Reheat before using.
What can I serve with this sandwich?
Serve it with green chutney, tamarind chutney, tomato ketchup, or a hot cup of masala chai or lassi.
Can I add vegetables to the filling?
Yes, you can add finely chopped carrots, peas, or capsicum to the filling for added nutrition and flavor.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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