Tidali Dal / Three Lentils – Instant Pot, Stove Top

Tidali Dal or Tridaali dal, is a popular lentils dish from Sindhi, Indian cuisine. This dal is creamy, flavorful made with combination of three lentils, tomatoes, ginger, and tempered with some aromatic garlic. Simple, yet scrumptious, this Tidali dal makes a perfect meal for busy weeknights.

Serve this Tidal dal with some roti, paratha, or steamed white rice and some Air Fry Bhindi Fry for a complete meal. This Tidali dal is easy to make, and tastes amazing. Enjoy this VEGAN, GLUTEN-FREE, NUT-FREE recipe.

 

 

SINDHI TIDALI DAL (MIXED LENTILS)

Tidali or tridaali, means three lentils in Sindhi. Tidali dal is a popular lentils recipe from Sindhi, Indian cuisine. Tidali dal is made with a combination of three lentils namely moong chilka (Split Green gram), chana dal (Split Bengal gram) and urad dal (Split Black gram, with/without the skin). Combination of three lentils makes this dal so unique and flavorful. 

There are few variations to this simple recipe. The quantity of three lentils used in making this dal is what makes this recipe a great one. The ratio of moong chilka and chana dal is 1:2. Urad dal is mainly added for its creamy texture and is used in a very small proportion.

I like to keep the moong chilka (Split Green gram) proportion more as compared to chana dal (Split Bengal gram), as moong chilka (Split Green gram) is lighter to digest as compared to chana dal (Split Bengal gram). Urad dal (Split Black gram, with/without the husk) is mainly used to give this dal a creamy texture without adding any cream. Hence, a small proportion of urad dal goes a long way. 

Cooked with some tomatoes, ginger, green chili and some Indian spices, and is tempered with the some garlic and asafoetida.

Pic Shown: Instant Pot Sindhi Tidali Dal (Mixed Lentils) 

 

 

 

INGREDIENTS FOR TIDALI DAL (MIXED LENTILS)

1/2 cup MOONG CHILKA (split mung beans with husk)

1/4 cup CHANA DAL (split chickpeas)

2 tablespoonURAD DAL (split black lentils), with or without the husk

3 cups water for pressure cooking

2 medium tomato, chopped

1-2 green chili, adjust to taste

1/2 inch ginger, chopped

1/2 teaspoon TURMERIC POWDER 

salt to taste 

FOR TEMPERING

2 tablespoon oil

1/8 teaspoon ASAFOETIDA  (Hing)

6-8 cloves garlic, chopped

1/2 teaspoon RED CHILI POWDER, adjust to taste

FOR GARNISH

Handful of fresh cilantro

1 lemon, cut into wedges

HOW TO MAKE SINDHI TIDALI DAL (MIXED LENTILS)

You can make this Tidali dal in Instant pot, stove top pressure cooker or in an open pot. I prefer pressure cooking the lentils as it is much faster than an open pot method. However, feel free to use any method of your choice.

With some chopping and couple of basic spices you can make this delicious Sindhi Tidali Dal in Instant Pot in no-time. The only prep time required is soaking the lentils, which is optional.

PREP FOR TIDALI DAL (MIXED LENTILS)

Rinse and soak the lentils in warm water for around 30 minutes. This is an optional step, but I personally prefer to soak the lentils prior to pressure cooking. I believe soaking the lentils not only reduces the cooking time but most importantly it eliminates any impurities there might be in the lentils. However, if using lentils without soaking adjust the cooking time. 

While lentils are soaking lets prep the veggies – chop tomatoes, ginger, garlic, green chili, and keep it aside.  And last but not the least, don’t forget the spice box, you will definitely need one.

After around 30 minutes, discard the water lentils were soaked in and rinse the lentils with fresh water. Lentils are ready now to be pressure cooked.

Pic shown: Left – dry lentils, Right – lentils soaked for 30 minutes in warm water.

 

 

INSTANT POT TIDALI DAL (MIXED LENTILS)

Add all the ingredients – rinsed lentils, tomatoes, ginger, green chili, turmeric and salt to taste. Add water and close the Instant Pot, vent sealed.

Turn ON manual / pressure cook (high) for 20 minutes.

 

 

Let pressure release naturally, around 10 minutes, and then release the remaining pressure manually.

PREPARE TEMPERING – On a stove top, heat some oil in a pan, when oil is hot, add some asofeotida, chopped garlic. Saute until garlic turns slightly brown and is aromatic. Turn OFF the heat. Add some red chili powder, mix well. Pour this tempering over the dal. Mix well.

Turn ON saute mode (more), bring dal to a boil. Turn OFF saute mode.

Pic Shown: Left – Pressure cooked Tidali Dal, Right – Tidali Dal after tempering

 

 

Finally, add some lemon juice and fresh coriander. Enjoy!!

Pic shown: Instant Pot Tidali Dal

 

 

STOVE TOP TIDALI DAL (MIXED LENTILS)

Follow the same steps as above (for Instant Pot). In the stove top pressure cooker, after the first whistle, reduce the heat to medium-low and cook dal for about 12 minutes. Turn OFF the heat. Let the pressure release naturally. Rest is same as Instant Pot.

Pic shown: Instant Pot Tidali Dal

 

 

FAQ ABOUT SINDHI TIDALI DAL (MIXED DAL)

CAN I USE ANY OTHER LENTILS – Yes, you can use other lentils such as red lentils (masoor dal), split pigeon peas (toor dal).

Note: Depending upon the type of lentils used, the taste of the dal will vary.

CAN I ADD GARAM MASALA – I personally, don’t prefer any other spice, in this recipe. However, if you like to add some additional flavor, feel free to use garam masala. 

FOR TANGY FLAVOR – You can use tamarind pulp, some lemon or lime juice, fresh cranberries to add the tanginess to the dal. Green mango (unripe mango) may also be used for tangy flavor.

SERVING SUGGESTIONS FOR TIDALI DAL (MIXED LENTILS) 

We like to serve this yummy Tidali Dal with some Indian flatbread – roti, paratha, Sindhi Jowar Jo Dodo (Sorghum flour flatbread ) or with some steamed white rice.

I like to pair this Tidali Dal with some vegetable stir fry. Some options for stir fry vegetables that would go well with this dal – Aloo Gobi (Potato Cauliflower Curry), Bhindi Fry (Okra Fry), Bharwa Bhindi (Stuffed Okra) or Jeerewale Aloo (Cumin Potato Fry).

HOW TO STORE TIDALI DAL (MIXED LENTILS)

Tidali dal stays fresh for 4-5 days in the refrigerator. Store it in a air-tight, glass container. 

Tidali dal can be frozen for up to a month. Freeze it in a freezer safe container. Defrost it in the refrigerator, heat and serve.

Pic Shown: Sindhi Tidali Dal, Air Fry Bhindi Fry and some roti.

 

 

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