Tidaali dal, aka tridali dal is a sindhi speciality. A mixture of 3 different dals, pressure cooked together with tomatoes and chilies and tempered with aromatic garlic, hing and cumin seeds.
Tidaali dal makes a great accompaniment with rice and flatbreads. This simple, yet delicious tridali dal is a great meal to cook during busy weekdays and for weekends that demands comfort.
What is Tidaali dal
Tidaali dal or Tridali dal is sindhi speciality. It is a delicious mix of Split green moong , chana dal and split urad dal(with/without skin). I came across some recipes using tuvar dal too.
My household runs on dal and rasam. My elder one loves dal all 365 days whereas my younger loves rasam. Both of them never get bored eating the same food everyday, it is me who gets bored, i cannot cook and eat the same everyday. So, for this very reason, i keep experimenting with different dal recipes. I mix and match different dals in my kitchen. Indian kitchen has so many dal varieties, you dont have repeat the dal for 30 days.
The advantage of this sindhi tridali dal is it is very simple and quick to make. Just soak the dals, pressure cook with tomatoes and chilies and add a luscious tadka of garlic and cumin. The recipes sounds much similar to the saayi dal, except here it is a combination of 3 dals.
- The dals, the tridali dal recipe uses split green gram, split black gram and chana dal. Split green gram is more in ratio and rest of the dals makes the other half together.
- Spices, green chilies while cooking and red chilies in tadka are the spices used in the recipe.
- Flavors, the dal is finished with an aromatic tadka of garlic, mustard, cumin and hing along with curry leaves.
Sindhi Tidaali Dal | How to make sindhi tridaali dal
- 1 cup Split green moong dal Dhuli moong/chilke wali moong
- ¼ cup Chana dal Gram dal
- ¼ cup Split black gram dal Dhuli urad
- 1 no medium sized tomato chopped
- 4 teaspoon freshly grated coconut optional, not in the original recipe
- 4 nos green chilies cut into two
- ¼ teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 2 tsp oil/ghee chose oil if vegan
- ¼ teaspoon mustard seeds/kadugu
- ½ teaspoon cumin seeds/jeera
- 3 nos red chilies, broken optional
- 3 cloves garlic finely chopped
- 1 tsp ginger finely chopped
- ⅛ teaspoon hing/asafoetida
- fresh coriander leaves for garnish
- Take all the 3 dals together in a bowl, wash it once with water. Add fresh water and soak them for 30 minutes. Drain the dal and keep aside until use.
- Heat a teaspoon of oil in a pressure cooker, add the tomatoes, chili, turmeric powder. Add the drained dal, 3 cups of water and mix.
- Add turmeric powder, salt to the dal and mix. Add the freshly grated coconut to the dal. The original recipe doesn't use fresh coconut, but i like to add coconut to my dal recipes.
- Close the pressure cooker and cook for 4-5 whistles. Let the pressure fall on its own.
- Heat a small tadka pan with oil. Add curry leaves, red chilies, chopped garlic and ginger. i didn't have fresh ginger in hand, so omitted it. When the garlic turns brown, add mustard seeds, let it splutter and finally add cumin seeds, take it off the stove and add the sizzling tadka to the dal.
- Garnish the dal with fresh coriander leaves. Serve it warm with rice/roti.
- There is no coconut in the original sindhi dal recipe, but i love coconut in my dal/kootu, so i have used. Feel free to skip if you don't prefer coconut
- Fresh ginger is used while cooking the dal, since i didnt have any fresh ginger at hand, i skipped that step.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
I served this delicious tridali dal with rice, papad, pickle and homemade curd. The best comforting meal ever.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter
Do you like the recipe, PIN IT
Note : This is an old post, published on 19th may 2013, updated with new content and pictures.