Sindhi Tidaali Dal | How to make sindhi tridaali dal
Tidaali dal, aka tridaali 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.
Course Main Course, Side Dish
Cuisine Indian, Sindhi
Keyword Dal for lunch, How to make dal for lunch, Sindhi dal, Sindhi style dal recipe, Teen dal recipe
1cup Split green moong dalDhuli moong/chilke wali moong
¼cupChana dalGram dal
¼cupSplit black gram dalDhuli urad
1nomedium sized tomatochopped
4teaspoonfreshly grated coconutoptional, not in the original recipe
4nos green chiliescut into two
¼teaspoonturmeric powder
1teaspoonsalt or to taste
Tempering
2tsp oil/gheechose oil if vegan
¼teaspoonmustard seeds/kadugu
½teaspooncumin seeds/jeera
3nosred chilies, broken optional
3clovesgarlicfinely chopped
1tsp gingerfinely chopped
⅛teaspoonhing/asafoetida
fresh coriander leaves for garnish
Instructions
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.
Notes
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.