Sindhi Tidali Dal Recipe
Dive into the heart of Sindhi cuisine with this delightful Sindhi Tidali Dal, a hearty and nutritious dish that is both comforting and satisfying. Perfect for a weekday lunch, this dal is packed with protein and flavor, making it an excellent main course to enjoy with warm phulkas and a side of vegetables.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1/2 cup |
| Green Moong Dal (Split) | 1/2 cup |
| White Urad Dal (Split) | 1/4 cup |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green Chilli (finely chopped) | 1 |
| Tomatoes (finely chopped) | 2 |
| Ginger (finely chopped) | 1 inch |
| Coriander (Dhania) Leaves (finely chopped) | 2 sprigs |
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (hing) | A pinch |
| Garlic (finely chopped) | 5 cloves |
| Red Chilli powder | 1/2 teaspoon |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 150-200 |
| Protein | High (due to lentils) |
| Dietary Fiber | High |
| Fat | Moderate (from ghee) |
| Carbohydrates | Moderate |
Preparation Steps
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Soaking the Lentils: Begin by thoroughly washing the chana dal, green moong dal, and urad dal. After rinsing, soak the dals together in a bowl of water for about 2 hours. This process not only softens the lentils but also enhances their flavor and texture during cooking.
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Cooking the Dals: After soaking, drain the dals and transfer them into a pressure cooker. Add salt to taste, the turmeric powder, chopped green chili, tomatoes, and ginger. Pour in approximately 3 cups of water, ensuring the dals are well submerged. Secure the lid of the pressure cooker and cook for 4 whistles. Once done, turn off the heat and allow the pressure to release naturally. Once the pressure has fully released, open the lid and lightly mash the dals with a wooden spoon or a ladle, creating a creamy consistency.
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Preparing the Tadka: For the tadka, heat a tadka pan or a small frying pan over medium heat and add the ghee. Once the ghee has melted and is hot, add in the cumin seeds and a pinch of asafoetida. Allow them to sizzle, which will release their aromatic oils. After the cumin seeds have crackled, add the finely chopped garlic and sauté until it turns a deep brown color, being careful not to burn it.
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Finishing the Dish: Once the garlic is perfectly browned, turn off the heat and sprinkle in the red chili powder, stirring to combine. Pour this flavorful tadka over the cooked dal mixture, followed by the chopped coriander leaves. Stir well to integrate the tadka into the dal, ensuring every bite is infused with the delicious flavors.
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Serving Suggestions: Transfer the Sindhi Tidali Dal into a serving bowl, serving it hot. This dish pairs beautifully with phulka (soft unleavened bread), Sindhi Karela Jo Bhaji (Sindhi-style bitter gourd sabzi), and pickled onions, creating a well-rounded and satisfying meal that celebrates the rich flavors of Sindhi cooking.
Conclusion
The Sindhi Tidali Dal is not just a dish; it’s a warm embrace of home-cooked goodness that brings together the wholesome flavors of lentils and aromatic spices. With its high protein content, it is a wonderful option for those seeking a nutritious vegetarian meal that does not compromise on taste. Enjoy making this dish for your family or friends, and share the love of Sindhi cuisine with every delicious bite!
