By Alka on March 9, 2008
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
Posted in Dal/legumes/pulses, Main Course | Tagged Tidali dal
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.