Tidali Dal is Sindhi specialty recipe which is combination of 3 types of lentils and tastes divine. The word Tidali comes from ‘Ti’ meaning three and ‘Dali’ means pulses. The Tidali Dal is thus made of three types of dals namely; Channa dal, Urad dal and split green Moong dal. It is a simple and quick to make recipe. This serves as a good accompaniment with Phulka or Roti or steamed rice. It is a very healthy dal with three kinds of dals with lots of proteins and vitamins.
Channa Dal - 1/4 cup
Urad Dal - 1/4 cup
Split Green Moong Dal - 1/4 cup
Onion - 1, chopped
Tomato - 1, grated
Green Chilli - 2, chopped
Ginger - 1 inch, grated
Garlic - 1 tbsp, crushed
Curry Leaves - 6
Cumin Seeds - 1 tsp
Coriander Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Fresh Lime Juice as per taste
Salt to taste
Fresh Coriander Leaves - 2 tbsp, for garnishing
Asafoetida - 1/4 tsp
Water as required
Oil - 2 tbsp
Mix the dal in a bowl, wash it and then soak it for an hour.
Heat oil in a pressure cooker and add asafoetida, cumin seeds. Let them splutter then add onions and green chillies. Fry till golden brown.
Now, put all dals in it along with the chopped ginger, garlic, curry leaves, salt and 1 and 1/2 cups water.
Cook the dal till 4 whistles so that it is cooked but not soggy.
Take a pan and heat oil in it. When the oil is hot, add cumin seeds to it. When the seeds start to crackle, put coriander powder, red chili powder and turmeric powder in it and fry it for a minute.
Now, add grated tomato in it and cook till oil start to separate from it.
Add the cooked dal to the pan along with water to get desired consistency and let it boil. Turn the knob on simmer flame for 10 minutes.
Taste the dal and put lemon juice in it as per taste.
Garnish it with coriander leaves and serve hot with chapati or rice.
(Last Updated on : 05-11-2015)
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