How to make Tidali Dal - Assorted dals tempered with cumin seeds.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram with skin, Split Bengal gram

Cuisine : Sindhi

Course : Dals and Kadhis

Tidali Dal

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

You can also find more Dals and Kadhis recipes like Sabz Bahar Arhar Dal, Paruppu Urundai Kozhambu, Dal Tadka, Khatti Dal.

Tidali Dal Recipe Card

Tidali Dal
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tidali Dal Recipe

  • Split green gram with skin soaked 1 1/2 cups

  • Split Bengal gram soaked 1/2 cup

  • Split pigeon pea (toor dal/arhar dal) soaked 1/2 cup

  • Tomato finely chopped 1 large

  • Onion finely chopped 1 medium

  • Green chillies finely chopped 4

  • Garlic finely chopped 2-3 cloves

  • Curry leaves 4-5

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Red chilli powder 3/4 tablespoons

Method

Step 1

Put the soaked dals in pressure cooker along with onion, tomato, green chillies, garlic, curry leaves, turmeric powder, three cups of and salt.

Step 2

Pressure cook on a medium flame till the pressure is released four times. Heat oil in a vessel. Add cumin seeds.

Step 3

Once they splutter add red chilli powder. Add this to the prepared dal. Serve hot with steamed rice.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.