Sindhi Tidali dal Recipe | Tridali dal | Tridaali dal | How to make Sindhi dal recipe with step by step instructions
Sindhi Tidali dal Recipe | Tridali dal | Tridaali dal is mixture of 3 different dals/lentils hence it derived its name.
This recipe is one of the most famous Sindhi community recipes after Sindhi koki, Mitho Gur jo lolo, Sindhi dal pakwan and Sindhi kadhi.
Here ti/tri means three and dal means lentils. Tridali dal is combination of chana dal, hari moong dal and urad dal.
These 3 dals are pressure cooked in simple baisc spices along with tomatoes and then tempered with cumin, asafoetida and garlic.
Serving suggestions for Sindhi Tidali dal Recipe | Tridali dal | Tridaali dal
This tridali dal is made regularly across all sindhi homes as it is packed with nutrients and is protein rich.
Serve Sindhi Tidali Dal Recipe along with Fulka, steamed rice, Sindhi style bharvaan tinde alu, Sindhi aloo tikki, Sindhi Carrot pickle, Sprouted moong bean salad and Vegetable raita.
Step by step instructions and pictorial presentation to make Sindhi Tidali dal
Measure each dal and combine it in a bowl. Soak it for about 30 minutes in enough water.
After 30 minutes, wash again and drain the water.
Next put them in a pressure cooker and add water (till it covers the lentils), add grated tomatoes, ginger, green chillies, turmeric and salt to taste.
Now close the cooker lid. Pressure cook it on high flame up to 2 whistles. After that lower the flame and let it simmer for about 7 to 10 minutes.
Switch off the flame and let the pressure released naturally. Open the cooker lid and check if the lentils have cooked properly.
After that check the consistency of the cooked dal and add hot water depending on the thickness of gravy you desire.
Let it come to the rolling boil and switch off the flame.
Tempering for dal
In a small tadka pan, heat pure ghee/clarified butter. Once melted add chopped garlic and let it turn pink.
Next add cumin/zeera and let it sizzle. Finish it off with red chilli powder and asafoetida/hing.
Pour this tadka over cooked dal and serve hot with lachha pyaz(onion rings) and sliced lemon on the side.
Note
1. People who don’t eat garlic can only put cumin seeds and asafoetida for tempering instead of garlic.
2. You may increase or decrease the ratio of all 3 dal’s according to your preference.
Recipe card 🔽
Sindhi Tidali dal Recipe | Tridali dal | Tridaali dal
Ingredients
- 100 gms split chick peas/Chana dal
- 50 gms split black lentils/Urad dal
- 25 gms split green gram/Hari moong dal
- 2 Tomatoes grated
- 2 green chilies minced
- 1 inch ginger minced
- 1/2 tsp turmeric powder
- Salt to taste
- water as required
For tempering
- 2 tbsp clarified butter/ Pure ghee
- 4 garlic flakes finely chopped
- 1 tsp cumin/ zeera
- 1/2 tsp red chilli powder
- 1 Pinch of asafoetida
Instructions
- Measure each dal and combine it in a bowl. Soak it for about 30 minutes in enough water.
- After 30 minutes, wash again and drain the water.
- Next put them in a pressure cooker and add water (till it covers the lentils), add grated tomatoes, ginger, green chillies, turmeric and salt to taste.
- Now close the cooker lid. Pressure cook it on high flame upto 2 whistles. After that lower the flame and let it simmer for about 7 to 10 minutes.
- Switch off the flame and let the pressure released naturally. Open the cooker lid and check if the lentils have cooked properly.
- After that check the consistency of the cooked dal and add hot water depending on the thickness of gravy you desire.
- Let it come to the rolling boil and switch off the flame.
Tempering of dal
- In a small tadka pan, heat pure ghee/clarified butter. Once melted add chopped garlic and let it turn pink.
- Next add cumin/zeera and let it sizzle. Finish it off with red chilli powder and asafoetida/hing.
- Pour this tadka over cooked dal and serve hot with lachha pyaz and sliced lemon on the side.
Notes
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Lata
Chana dal and urad dal are combined so often but never seen pairing green moong with anyone. So this is an interesting combo for me as I have never seen this before.
This dal is our speciality Shailender. Do try this sometimes.
Thank you heaps.
This is such a unique combination of dal and sounds so delicious. The photo also looks so tempting. Saving this recipe of yours. Can’t wait to try it.
Thank you Vandana.
I love this protein filled dal recipe and love that it uses urad dal as well. I have not made tadka dal with urad before and looking forward to trying it.
The combination is worth trying Sandhya. Thank you for stopping by.
I loved the first picture and I know I will be making this dal. Sounds absolutely delicious and easy to make. Especially great for Sunday meals. Thanks.
Glad to know Archana that you liked it. Thanks dear.
such an interesting combo of lentils. Even I love to mix the dal and make curries. Love it!
Thanks Uma. Glad to hear that you liked it.
I like mixing up dals and preparing them for my lunch. Your Sindhi tidali is a must try recipe as I’m always looking out for different ways to make dals. Looks so inviting.
Thank you Mayuri.
Reading your blog made me realize I have hardly tried any Sindhi recipes. This dal look so wholesome, paired with a plain paratha just what I need today.
Seema glad to hear that you love making various cusinies. Indeed the Tridali dal is very comforting, please do try this.
Thank you for writing in.
Sindhi tri dali dal look so comforting and delicious. It must have tasted amazing with rice.
You are absolutely right Sapana. Thank you for stopping by.
Tidali dal looks totally tempting! this is a regular and my kiddos favorite at home!! Steaming hot rice and ladles of this delicious dal with ghee, cries comfort!!! Bliss on plate
Indeed lentils are so comforting Priya. Yes the spoon of ghee over piping hot dal is a pure bliss. Thank you.
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