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Tidali Dal also known as Teen dal is one of the popular lentil recipe from Sindhi Cuisine. This dal is a combination of three lentils, with a creamy texture, delicious, and easy to make. Simple, yet scrumptious this tidaali dal makes a great recipe for any occasion.
What is Sindhi Tidali Dal?
Tidali means three lentils in Sindhi. Tidali dal is basically a combination of three lentils namely moong chilka (Split Green gram), chana dal (Split Bengal gram) and urad dal (Split Black gram, with/without the skin). Combination of three lentils makes this dal so unique and flavorful.
There are few variations to this simple recipe. The quantity of three lentils used in making this dal is what makes this recipe a great one. The ratio of green mung dal and chana is almost equal. Urad dal is mainly added for its creamy texture and is used in a very small proportion.
I like to keep the green mung dal (Split Green gram) proportion more as compared to chana dal (Split Bengal gram), as green mung dal (Split Green gram) is lighter to digest as compared to chana dal (Split Bengal gram). Urad dal (Split Black gram, with/without the skin) is mainly used to give this dal a creamy texture without adding any cream. Hence, a small proportion of urad dal goes a long way.
Cooked with some tomatoes, ginger, green chili and some Indian spices, and is tempered with the some garlic and asafoetida.
How to make Sindhi Tidali Dal?
With just the few basic chopping and couple of basic spices you can make this delicious Sindhi Tidali Dal in Instant Pot in no-time.
Rinse and soak the lentils in water for around 30 minutes. This is an optional step, but I personally prefer to soak the lentils prior to pressure cooking. I believe soaking the lentils not only reduces the cooking time but most importantly it eliminates any impurities there might be in the lentils. However, if using lentils without soaking adjust the cooking time.
While lentils are soaking lets prep the veggies – chop tomatoes, ginger, garlic, green chili, and keep it aside. And last but not the least, don’t forget the spice box, you will definitely need one.
After around 30 minutes, discard the water lentils were soaked in and rinse the lentils with fresh water. Lentils are ready now to be pressure cooked.
How to cook Sindhi Tidali Dal in Instant Pot
- Add all the ingredients – rinsed lentils, tomatoes, ginger, green chili, turmeric and salt to taste. Add water and close the Instant Pot.
- Turn ON manual / pressure cook mode for 20 minutes at high pressure.
- Once the cooking time is done, let pressure release naturally. Note: Let pressure release naturally around 10 minutes, and then manually release the remaining pressure.
- Make the tempering. In a fry pan, add some oil, when oil is heated, 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. Add this tempering over the dal, mix well.
- Finally, add some lemon juice and fresh coriander. Enjoy!!
How to make Sindhi Tidali Dal in Stove Top Pressure Cooker?
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.
Serving suggestions for Sindhi Tidali Dal
We like to serve this yummy Sindhi Tidali Dal with some Indian flatbread – roti, paratha, Sindhi Jowar Jo Dodo (Sorghum flour flatbread ) or with some steamed white rice.
I like to pair this Tidali Dal with some vegetable stir fry. Some options for stir fry vegetables that would go well with this dal – Aloo Gobi (Potato Cauliflower Curry), Bhindi Fry (Okra Fry), Bharwa Bhindi (Stuffed Okra) or Jeerewale Aloo (Cumin Potato Fry).
Here are some more recipes from Sindhi Cuisine:
Here are some more lentil recipes on my blog:
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Instant Pot Tidali Dal/ Three Lentils
To be pressure cooked:
- 1/2 cup green moong dal/Split Green gram
- 1/4 cup chana dal/Split Bengal gram
- 2 tbsp urad dal/Split Black gram (with/without the skin)
- 2 medium tomatoes, chopped
- 1 inch ginger, chopped
- 1-2 green chili, chopped (as per taste)
- 1/2 tsp turmeric powder
- 3 cup water
- salt to taste
- 2 tbsp oil
- 1/8 tsp asafoetida or hing
- 6-8 cloves garlic, minced
- 1/2 tsp red chili powder, as per taste
- Handful of fresh cilantro
- 1/2 tsp lemon juice, optional
Instructions for Instant Pot Cooking:
- Rinse and soak the lentils in water for 30 mins. After 30 mins, drain the water from the lentils.
- Add lentils, water, tomatoes, ginger, green chili, turmeric and salt to taste. Close the Instant Pot, vent on sealing. Turn ON MANUAL / PRESSURE COOK mode for 20 mins. Let pressure release naturally, around 10 mins.
- Check the consistency of Dal, if desired add hot water. (I added around 1/2 cup of hot water more for desired consistency.) Adjust seasoning.
- Prepare the tempering. On a high heat, in a sauce pan, add oil. When oil is hot add asafoetida, garlic, saute for 2-3 min or until garlic is slightly brown in color. Turn off heat. Add red chili powder.
- Add the tempering. Turn on saute mode (high), cook dal/lentil for 2-3 min. Turn off Instant pot.
- Add some lemon juice (optional). Garnish with some fresh cilantro. Enjoy Tidali dal/Three lentils with some roti or Sindhi Jowar Jo Dodo (Flatbread made with Sorghum flour).
- 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.
- 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.
- How to make Sindhi Tidali Dal in Stove Top Pressure Cooker? - 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.
- Serving suggestions for Sindhi Tidali Dal - refer to post earlier as discussed.