Written on March 9, 2008 at 8:42 am by Alka

Tidaali Daal

Filed under Dal/legumes/pulses, Main Course 2 comments

Ingredients :

Chana dal,Urad chilka,moong chilka in the ratio of 1:1:1/4 1 cup total
(Bengal Gram lentils, Black split beans and Green Moong beans)
Tomato 1 large size
Turmeric powder 1/4 tsp
Green chillies 3
Ginger as much you like
salt to taste

For Tadka(Tempering)

Garlic 6-7 cloves
Oil 1 tbsp
Curry leaves 5
Cummin seeds 1 tsp
Fresh coriander leaves for garnishing

Method

Soak mixture of three lentils in warm water for atleast 3 hrs(Tip* If in hurry,just mix three lentils in a bowl, grease your palms with oil and mix the lentils with greased palms ,add hot water in that bowl and soak dals for 1/2 hr)

Wash dals properly

Pressure cook three lentils ,with 3 cups of water,chopped tomatoes,finely chopped ginger and green chillies,add turmeric and salt and wait for 5 whistles.

let the pressure cooker cool,then whisk the dals.

For tadka,Heat the oil in a small frying pan, add crushed garlic,curry leaves,and cummin seeds and wait till garlic turns golden brown

Add this hot tadka to cooked dals and close the lid immediately,simmer it for 5 min on low flame

Adjust to the consistency of dal

Garnish with coriander leaves and serve with rotis or rice or dodo

2 Comments Post a Comment

Medhaa says:

July 22, 2008 at 10:56 am

I just soak for one hour and use equal amounts of all the dals. No onions too. Alka seriously I am realizing that Sindhis too cook the same dishes in different ways. Will be good to try out this recipe. Not much difference just the onion is missing and the method of cooking.

Love this picture.
sushma says:

May 15, 2010 at 6:14 pm

Alka, If you add pinch of hing during tadka it taste good. btw I am sindhi too so thats how i know