A combination of chana dal, urad dal with skin and moong dal cooked in a scrumptious yet absolutely simple way is Sindhi Teen Dal aka tidali dal. It has the heat of green chilies; hit of garlic and freshness of coriander leaves. The beauty of this recipe lies in its simplicity. Whenever I am not a mood to cook and my family is not in the mood to eat anything boring, I switch to teen dal.
Dals: I have used chana dal, chilka wali urad dal and moong dal with the skin to make Sindhi teen dal. Well, this combination is often altered by using moong dal without skin instead of moong dal with skin. But I like to include the more fibrous dal in this combination. Next what differs is the ratio. I like to use equal quantities of chana and urad dal and ½ proportion of moong dal.
Ingredients to pressure dal: This is what makes this dal so simple and easy. Most of the ingredients are added while pressure cooking the dal, making is a kind of one-pot dish, totally fuss-free. Green chilies, tomatoes, and ginger are added. The quantity can be adjusted as per taste but too much of tomato will suppress the taste of dal, so don’t add too much of it.
Tempering: This is the star of the recipe. Finally, a simple tempering of garlic and cumin seeds pep up the dal. You can skip cumin seeds if you wish. Ever since I have tempered Sindhi Teen Dal in this manner, I temper other dals too like so, where I want a strong flavor of garlic.
Like Sindhi cuisine, Rajasthani cuisine too has a combination of dal prepared in an enticing way. It is the very popular Panchmel Dal that is served with baati. On the blog, you can also find dhaba style dal fry recipe which shares the secret to get the typical dhaba flavor. A lot more recipes in our hot collection for dal recipes which can be viewed here!
As such it can be served with simple chapati but to make a Sindhi meal serve it with bhuga chawal and aloo tuk.
1.This recipe serves 3-4 persons.
2.Add ½ cup chana dal, ½ cup urad dal with chilka, ¼ cup moong dal with chilka in a pressure cooker along with 2and ½ cup water, salt to taste and ¼ tsp turmeric powder.
3.Also add 1 tsp ginger paste.
4.Spice it up with 2-3 chopped green chilies and add chopped coriander leaves.
5.Give it some body with 1 pureed tomato.
6.Pressure cook on high flame till 1 whistle and thereafter on low flame for 10-12 minutes or till the dals are soft.
7.Mash the cooked dal.
Tips:This is a typical Sindhi thing. It gives a different texture to the dal. Do not skip this step.
8.Add more chopped coriander leaves.
9.Prepare the tempering, for that heat 1 tbsp oil. Add in ½ tsp cumin seeds.
10.Next goes in 6-8 crushed garlic cloves. Cook till golden. Pour on the prepared dal.
11.Check and adjust the seasoning and consistency. Serve hot. Bon appétit!
PREP TIME 10 minutes + 3-4 hours soaking time
COOK TIME 15 minutes
TOTAL TIME 25 minutes + 4 hours passive time
To temper dal:
To garnish dal:
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