Cuisine: Sindh region of Pakistan
Ingredients:
Chana dal (split Bengal gram) - 3/4 cup
Moong Dal (split green gram) - 3/4 cup
Urad dal (split black gram) - 1/2 cup
Salt - as required
Turmeric powder - 1 teaspoon
Green chili (slit) - 1
Tomato (chopped) - 2
Ginger (finely chopped) - 1 inch
Coriander leaves - 1 tablespoon
Water - 5 cups
Coconut oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Cumin Seeds - 1/2 teaspoon
Dry red chili - 2
Garlic cloves (chopped) - 15
Asafoetida - a pinch
Chili powder - 1 teaspoon
Method:
Take all the 3 dals together into a bowl and wash them with water. Drain The water completely. Add drinking water to the dals and soak them for 30 minutes. Drain out the water from the soaked dals. Take a pressure cooker and add soaked dals, salt, turmeric powder, green chili, tomatoes and ginger. Add water and pressure cook for 3 whistles. Heat coconut oil in a small pan and add mustard seeds and cumin seeds. Sauté for a few seconds and add dry red chili and garlic cloves. Fry until the garlic cloves turn slightly golden brown. Turn off the stove and add asafoetida and chili powder. Pour this seasoning over the cooked dal. Garnish Tidali Dal with coriander leaves and serve hot along with rice or roti.
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