Name: Sindhi Tridali Dal
Prep time: 20 min
Cook time: 30 min
Total time: 170 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¼ cup Split Bengal Gram, chana dal; ⅛ cup Split Green Mung Beans, chilka moong dal; ⅛ cup Split Black Gram, chilka urad dal; 1¾ cup Water, for boiling; ¼ tsp Ground Turmeric, for color; ½ tsp Salt, to taste; 1 Tomato, finely chopped; 1 Green Chili Pepper, finely chopped; 1 tbsp Ghee, for tempering; ½ tsp Cumin Seeds, for tadka; 3 clove Garlic, finely chopped; 1 tbsp Coriander Leaves, chopped

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a pressure cooker, unify the soaked mixed lentils, water, turmeric powder, chopped tomatoes, green chillies, and salt.
Cook on medium heat for 5-6 whistles, until the chana dal is soft.
Once the pressure releases, whisk the mixture. The moong and urad will turn creamy while the chana dal keeps some bite.
In a dedicated tempering pan, heat the ghee.
Introduce the cumin seeds to splutter, followed by the finely chopped garlic. Fry with patience until the garlic develops a deeply aromatic, dark golden-brown caramelization.
Instantly cascade this pungent garlic-cumin tempering over the hot lentil base. Finish with fresh coriander and serve immediately.

How to tell it's done

The dal should be thick and velvety, with soft bites of chana dal and a savoury garlic-ghee layer on top.

Getting it right

Tip

Pressure cooking the tomatoes and chillies with the dals seasons them deeply. Finish with browned garlic for the Sindhi-style aroma.

What to serve it with

Serve with crisp Sindhi dal pakwan, steamed rice or aloo tuk.

Common mistakes

The garlic finish turns bitter.: Brown the garlic until deep golden, not black. Add it at the end so the aroma stays fresh.

Storing and reheating

Refrigerate tridali dal in a covered container for up to 3 days. Reheat gently until hot; freeze for up to 2 months and add a fresh garlic tadka if possible.

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Ingredients