Go Back
+ servings

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.
5 from 12 votes
Print Pin
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
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooker release time & Tadka: 15 minutes
Total Time: 1 hour
Servings: 5

Equipment

  • Pressure cooker

Ingredients

  • 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 tsp freshly grated coconut optional, not in the original recipe
  • 4 nos green chilies cut into two
  • ¼ tsp turmeric powder
  • 1 tsp salt or to taste

Tempering

  • 2 tsp oil/ghee chose oil if vegan
  • ¼ tsp mustard seeds/kadugu
  • ½ tsp cumin seeds/jeera
  • 3 nos red chilies, broken optional
  • 3 cloves garlic finely chopped
  • 1 tsp ginger finely chopped
  • tsp hing/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 tsp 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.