How to make Tidali Dal - SK Khazana -

A mixture of 3 different dals cooked together with some aromatics, tempered and served

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : split Bengal gram (chana dal) (चने की दाल), split pigeon pea (dhuli toor dal)

Cuisine : Sindhi

Course : Dals and Kadhis

For more recipes related to Tidali Dal - SK Khazana checkout Cholar Dal , Sindhi Dal, Char Dal Ka Dalcha, Sindhi Dal . You can also find more Dals and Kadhis recipes like Cholar Dal Dali Sambare Dal Makhani Doodhi Chana ni Dal - SK Khazana

Tidali Dal - SK Khazana

Tidali Dal - SK Khazana Recipe Card


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.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tidali Dal - SK Khazana Recipe

  • split Bengal gram (chana dal) soaked for 30 minutes and drained 1/2 cup

  • split pigeon pea (dhuli toor dal) soaked for 30 minutes and drained 1/2 cup

  • onion large, finely chopped 1

  • tomato large, finely chopped 1

  • curry leaves 8-10

  • turmeric powder 1 1/2 teaspoons

  • red chilli powder 2 teaspoons

  • salt to taste

  • green chillies slit 3-4

  • Chopped fresh coriander leaves for garnish

  • For Tempering

  • ghee 1 1/2 tablespoons

  • garlic finely chopped 1 1/2 tablespoons

  • cumin seeds 2 teaspoons


Step 1

Heat a pressure cooker, add split green gram, split Bengal gram, split pigeon pea, onion, tomato, curry leaves, turmeric powder, red chilli powder, salt, green chillies and 6 cups water and mix well. Cover the cooker with a lid and cook under pressure till 4-5 whistles are released.

Step 2

Open the lid of the cooker once the pressure reduces completely and mix well.

Step 3

For the tempering, heat ghee in a deep pan, add garlic and cumin seeds and sauté till the garlic turns golden brown.

Step 4

Add the cooked gram mixture, mix well and cook for a minute. Take the pan off the heat.

Step 5

Transfer the dal into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

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 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.