Culinary Heritage of Upper Sindh

Maash ki daal (black gram lentils) are first washed multiple times and then soaked in water overnight. Once the lentils have been thoroughly rinsed, the water is drained. The lentils are then pounded and mashed by hand until a coarse paste is formed.

These sun-dried lentil nuggets are crafted using a flavorful combination of coarsely ground garam masala, salt, red chilis, baking soda, and whole cumin seeds as their primary components. 

Salt and crushed garam masala are added to the mashed lentils, along with red chilis that have been hand pounded. Once the ingredients have been thoroughly mixed, the mixture is shaped by hand into small circular balls that are then placed onto a tray, ready for to be dried in the sun.

Ingredients: 
½ cup oil
3 sliced onions
2 chopped tomatoes
½ tsp salt
¾ tsp red chili powder
¾ tsp coriander powder
½ tsp roughly pounded coriander seeds
½ cup water
½ cup more water (if required)
Half a bag (300g) of vadiyun (dried lentil dumplings)
1 chopped green chili (for garnishing)

Heat some oil in a pan. Add the sliced onions and cook until golden brown. Stir in the chopped tomatoes and cook for a few minutes until they soften. Add the salt, red chili powder, coriander powder, and whole coriander seeds. Mix well. Pour in ½ cup of water, cover the pan, and cook on low heat for some time to allow the flavors to meld.

After a while, add another ½ cup of water and stir in the vadiyun (lentil dumplings). Increase the heat to high and cook until the vadiyun are heated through and a thick gravy is formed. Serve the dish hot, garnishing it with the chopped green chili on top.

Papar is made by using black gram flour mixed with several ingredients such as baking soda, cumin seeds, crushed black pepper, and salt. Asafoetida is also added as a preservative.

Once these ingredients have been thoroughly mixed, water is added to moisten the mixture, which is then kneaded by hand until the dough is formed.

The dough is shaped and cut into small pieces. A rolling pin is then used to flatten the pieces of dough into circular discs, after which they are set in trays under the sun to air-dry naturally.