Tidali Dal

Tidali Dal

Tidali Dal

Veg

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.

Cuisines

Gujarati Kutchi Sindhi Delhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1/4 cup toor dal (split pigeon peas)
1/4 cup chana dal (split chickpeas)
1/4 cup moong dal (split green gram)
1/4 cup urad dal (split black gram)
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 salt to taste
1 tablespoon ginger-garlic paste
2 cups water
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash all the dals together thoroughly and soak them in water for 30 minutes.
  2. 2 Heat oil in a pressure cooker over medium heat.
  3. 3 Add mustard seeds and cumin seeds. Allow them to crackle.
  4. 4 Add a pinch of asafoetida, followed by the chopped onions. Sauté until the onions turn golden brown.
  5. 5 Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
  6. 6 Add the chopped tomatoes and cook until they become soft.
  7. 7 Mix in the turmeric powder, red chili powder, and salt.
  8. 8 Drain the soaked dals and add them to the pressure cooker.
  9. 9 Pour in 2 cups of water and stir well.
  10. 10 Close the lid of the pressure cooker and cook for 3-4 whistles on medium heat.
  11. 11 Allow the pressure to release naturally before opening the lid.
  12. 12 Garnish with fresh coriander leaves and serve hot.

Tips

For a richer taste, add a dollop of ghee before serving.