Tidali dal

    18 min

    This dish from Sindhi cuisine is also known as Sindhi teen dal. It requires three different types of dal: channa dal (split chickpeas), mung dal (spit mung beans) and urid dal (black gram lentils). Serve with rice or roti and raita.

    1 person made this

    Serves: 4 

    • 100g channa dal
    • 4 tablespoons mung dal
    • 2 tablespoons vegetable oil
    • 1 onion, minced
    • 1 clove garlic, minced
    • 1 tomato, diced
    • 4 tablespoons urid daal (urad dal)
    • 1 (2.5cm) piece root ginger, peeled and minced
    • 1 teaspoon cumin seeds
    • 1 teaspoon ground coriander
    • 1 teaspoon garam masala
    • 1/4 teaspoon turmeric powder
    • 2 sprigs fresh coriander
    • 3 teaspoons lemon juice
    • salt

    Prep:5min  ›  Cook:13min  ›  Ready in:18min 

    1. Soak the channa dal and mung dal over night. The next day cook with a generous amount of water in a pressure cooker with turmeric and salt for 13 minutes. Or, if you don't have a pressure cooker, cook in water on the hob till the chickpeas are soft, about 45 minutes. Drain.
    2. In a frying pan heat oil and fry onions and garlic till golden. Add tomato and cook till it starts to soften, then add urid dal, ginger and spices and fry for 1 further minute.
    3. Add the mixture to the cooked dal. Stir in lemon juice, garnish with coriander and serve.


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    Reviews in English (3)


    Nice recipe, similarly we make dal pancharatan in rajasthan.  -  26 Dec 2012  (Review from Allrecipes India)


    Delicious and very easy to make. Served it to company, and it was a very big hit!  -  22 Aug 2016  (Review from Allrecipes India)


    All ingredients are available in my kitchen except channa dal.I think i can find it in Indian grocery store.After buying it i want to try it out.  -  06 Nov 2015  (Review from Allrecipes India)