Sindhi Tidali dal Recipe | Tridali dal | Tridaali dal
Sindhi Tidali dal Recipe | Tridali dal | Tridaali dal is delicious protien packed Sindhi style dal made using combination of three dals. Piping hot tidali dal served with jowar doda or fulka is a classic combination that you shouldn't miss out on.
Servings 4
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
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.