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.
Servings 5
Calories
Equipment
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 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
Tempering
- 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
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.