Sindhi Tidali Dal
Sindhi Tidali Dal (Tridaali dal) - This dal is creamy, and flavorful made with a combination of three lentils, tomatoes, and ginger, and tempered with aromatic garlic. Simple, yet scrumptious, this Tidali dal makes a perfect meal for busy weeknights.
Equipment
Ingredients
To be pressure cooked:
- ½ cup moong chilka (split mung beans with husk)
- ¼ cup chana dal (split chickpeas)
- 2 tablespoon urad dal (split black lentils), with or without the husk
- 2 medium tomatoes, chopped
- 1 inch ginger, chopped
- 1-2 green chili, chopped (as per taste)
- ½ teaspoon turmeric powder
- 3 cup water
- salt to taste
For tempering:
- 2 tablespoon oil
- ⅛ teaspoon asafetida (hing)
- 6-8 cloves garlic, minced
- ½ teaspoon red chili powder, adjust to taste
For garnish:
- Handful of fresh cilantro
- ½ teaspoon lemon juice, optional
Instructions
Instant Pot Sindhi Tidali Dal
- You will need Instant Pot
- Rinse and soak the lentils in warm water for 30 minutes. After 30 minutes, drain the water from the 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.
- Open the Instant Pot, check the consistency of the Dal, if desired add hot water. Note: I added around ½ cup of hot water more to adjust the consistency. Adjust seasoning.
- 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 the tempering over the dal. Mix well.
- Turn ON saute mode (more), bring dal to a boil. Turn OFF saute mode.Add some fresh cilantro and freshly squeezed lemon juice, to taste. Enjoy Tidali dal some roti, paratha, or steamed white rice and some Air Fry Bhindi Fry
Stovetop Pressure Cooker Sindhi Tidali Dal
- 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.
Notes
- The proportion of lentils may be increased or decreased as per taste. Combined dal/lentil ratio is around 1 cup total.
- Adjust spice level as per taste.
- I prefer to soak the lentils before cooking, if using lentils without soaking, adjust the cooking time, around 40 minutes of pressure cooking.
- Lemon juice adds nice tangy flavor to this Tidali dal.
- For tempering the dal, cumin seeds may be used instead of garlic or use both.
- Tidali dal thickens as it cools, add more water to adjust the consistency.
- Please refer to the post earlier for - Tips & FAQ's
Nutrition
Nutrition Facts
Sindhi Tidali Dal
Amount per Serving
Calories
198
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
61
mg
3
%
Potassium
110
mg
3
%
Carbohydrates
30
g
10
%
Fiber
8
g
33
%
Sugar
2
g
2
%
Protein
11
g
22
%
Vitamin A
383
IU
8
%
Vitamin C
7
mg
8
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
sindhi tidali dal