Tidali Dal

Three-lentil dal — toor, moong, and chana dals cooked together until each is soft at its own pace, seasoned with turmeric and salt, then tempered with cumin seeds, dried red chilli, garlic, and asafoetida in ghee. 'Tidali' means three in Sindhi; the combination of three lentils creates a dal with more textural complexity and a richer, more layered nuttiness than any single-lentil preparation. Sometimes a souring agent (tamarind or dried mango powder) is added to the tempering to introduce the Sindhi characteristic sourness. The standard everyday dal of the Sindhi household; made to accompany rice or phulka at lunch and dinner throughout the week.