Seyal Dabal Recipe

Seyal Dabal recipe with step by step photos and video recipe –consisting of dinner rolls or pav cooked with hot and flavorful onion-tomato based sauce, garnished with fresh coriander leaves and cheese.

Sindhi masala pav recipe is a staple in most Sindhi households, often had for breakfast or evening snack. It’s an easy and quick recipe that comes in handy when you have very little time to spare.

If you love soft dinner rolls cooked in a tomato-based sauce, you would love to have it at any time of the day. You can say that seyal dabal recipe is the Sindhi version of masala pav.

Seyal Dabal is usually made with bread that’s leftover bread or pav. A classic Sindhi preparation using bread which is about a day or two old. The leftover bread is given a new lease of life with a spicy, tangy sauce. Traditionally had for breakfast but its also an all day long wholesome snack.

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#Serving Suggestion:  Serve this seyal dabal for breakfast but its also an all day long wholesome snack. It can be packed in kid’s lunch box also.

⇒Do give this recipe a try and share your comments below with me.

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SEYAL DABAL RECIPE

Seyal Dabal recipe with step by step photos and video recipe – consisting of dinner rolls or pav cooked with hot and flavorful onion-tomato based sauce, garnished with fresh coriander leaves and cheese.

Course Breakfast, Evening Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Author Achala

Ingredients

  • 6-8 dinner rolls or ladi pav
  • ½ cup onion finely chopped
  • ½ cup tomato finely chopped
  • ¼ cup coriander leaves finely chopped
  • 2 green chillies finely chopped
  • 10-12 garlic cloves finely chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida (hing)
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp oil

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Instructions

  • Collect all the required ingredients.
  • Heat the oil in a kadai or pan on medium heat.
  • Once the oil heats up add the mustard seeds, cumin seeds, and asafoetida.
  • Allow them to splutter and let them sizzle them.
  • When the mustard seeds splutter add chopped garlic.
  • Saute for a minute or two till the garlic starts to get golden in colour.
  • Now add the chopped onions.
  • Sauté till the onions are translucent or till the raw smell of the onion is no longer present.
  • Then add chopped green chillies.
  • Stir fry for few seconds.
  • Add the chopped tomatoes.
  • Cook the tomatoes until soft and a little of mushy.
  • Let it simmer for about 3-4 minutes or till the mixture leaves oil.
  • Add in salt, turmeric powder, and red chilli powder.
  • Mix the masalas very well with the onion-tomato mixture.
  • Cook the masalas for a minute.
  • If the mixture looks dry, then add 1/4 cup water and reduce the heat to low.
  • Stir to get an even consistency.
  • Add some chopped coriander leaves.
  • Mix well.
  • Bring the mixture to a boil. This blends the flavours of the tomato together with the water.
  • When the water comes to a boil add the torn pav pieces.
  • Lightly give it one to two stirs until they soak the sauce and get heated through.
  • Mix well so that every piece is coated with the gravy. Add more water if the pav feels very dry or the pieces are not coated with the gravy.
  • Sprinkle some chopped coriander leaves.
  • Also, add lemon juice.
  • Mix it lightly.
  • Transfer to a serving plate.
  • Just before serving, garnish it with grated cheese.
  • Serve the seyal dabal hot immediately as a brunch.

How To Make Seyal Dabal (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. Heat the oil in a kadai or pan on medium heat.

3. Once the oil heats up add the mustard seeds, cumin seeds, and asafoetida.

4. Allow them to splutter and let them sizzle them.

5. When the mustard seeds splutter add chopped garlic.

6. Saute for a minute or two till the garlic starts to get golden in colour.

7. Now add the chopped onions.

8. Sauté till the onions are translucent or till the raw smell of the onion is no longer present.

9. Then add chopped green chillies.

10. Stir fry for few seconds.

11. Add the chopped tomatoes.

12. Cook the tomatoes until soft and a little of mushy.

13. Let it simmer for about 3-4 minutes or till the mixture leaves oil.

14. Add in salt, turmeric powder, and red chilli powder. 

15. Mix the masalas very well with the onion-tomato mixture.

16. Cook the masalas for a minute.

17. If the mixture looks dry, then add 1/4 cup water and reduce the heat to low.

18. Stir to get an even consistency. 

19. Add some chopped coriander leaves. 

20. Mix well.

21. Bring the mixture to a boil. This blends the flavours of the tomato together with the water. 

22. When the water comes to a boil add the torn pav pieces.

23. Lightly give it one to two stirs until they soak the sauce and get heated through. 

24. Mix well so that every piece is coated with the gravy. Add more water if the pav feels very dry or the pieces are not coated with the gravy.

25. Sprinkle some chopped coriander leaves.

26. Also, add lemon juice.

27. Mix it lightly.

28. Transfer to a serving plate.

29. Just before serving, garnish it with grated cheese.

30. Serve the seyal dabal hot immediately as a brunch.

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