A wonderfully crispy, spicy, and tangy snack made from double-fried taro root. This classic Sindhi dish boasts a fluffy inside and a perfectly crunchy exterior, making it an irresistible appetizer or side dish.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
269cal
2gprotein
36gcarbs
14g
Ingredients
500 g Arbi (Also known as taro root)
2 cup Vegetable Oil (For deep frying)
1 tsp Salt (Adjust to taste)
1 tsp Red Chili Powder (Adjust for spice preference)
1.5 tsp Coriander Powder
1 tsp Amchur Powder (Also known as dry mango powder)
0.25 tsp Turmeric Powder
0.5 tsp Ajwain (Also known as carom seeds)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
A classic Sindhi comfort food, Tidali Dal is a harmonious blend of three lentils: chana, urad, and moong. This hearty and nutritious dal is pressure-cooked to a creamy consistency and finished with a fragrant tempering of onions, tomatoes, and aromatic spices. Its rich texture and complex flavor make it a perfect main course served with rice or roti.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Crispy Arbi Tuk with protein-packed Tidali Dal & homestyle Phulka - a soul-satisfying dinner!
This sindhi dish is perfect for dinner. With 799.23 calories and 22.369999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
1
Prepare the Arbi
Wash the arbi (taro root) thoroughly under running water to remove all dirt.
Place the arbi in a pressure cooker with enough water to cover them. Cook for 2 whistles on medium heat. Alternatively, boil in a pot for 15-20 minutes until a knife inserts easily but the arbi still holds its shape. Do not overcook.
Drain the water completely and allow the arbi to cool down to room temperature. This step is crucial to reduce sliminess.
Once cooled, carefully peel the skin off each piece.
2
Press and First Fry
Place a peeled arbi on a clean, flat surface. Gently press it with the palm of your hand or the flat bottom of a bowl to flatten it into a thick disc, about 1/2 inch thick. Be careful not to mash it.
Heat the vegetable oil in a deep pan or kadai over a medium flame. To test the oil, drop a tiny piece of arbi; it should sizzle and rise to the surface steadily.
Carefully slide the flattened arbi pieces into the hot oil in batches, ensuring not to overcrowd the pan.
Fry for 4-5 minutes, turning occasionally, until they are light golden in color. They will be cooked but not yet crispy.
Using a slotted spoon, remove the arbi from the oil and place them on a plate lined with paper towels to drain excess oil.
3
Second Fry for Crispiness
Increase the flame to medium-high. The oil should be hotter for the second fry.
Once the oil is hot, carefully re-introduce the first-fried arbi pieces into the pan, again in batches.
Fry for another 2-3 minutes, turning frequently, until they turn a deep golden-brown and become very crispy on the outside.
Quickly remove them from the oil and drain again on fresh paper towels.
4
Season and Serve
While the arbi tuk are still hot, transfer them to a large mixing bowl.
Sprinkle the salt, red chili powder, coriander powder, amchur powder, turmeric powder, and ajwain over them.
Gently toss the bowl to ensure all the pieces are evenly coated with the spice mix.
Garnish with freshly chopped coriander leaves and serve immediately for the best crispy texture.
Servings4
Serving size: 1 cup
268cal
12gprotein
38gcarbs
9gfat
Ingredients
0.5 cup Chana Dal (Soaked for at least 2-4 hours)
0.25 cup Split Skinned Urad Dal
0.25 cup Split Skinned Moong Dal
3.5 cup Water (For pressure cooking, plus more if needed)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Cumin Seeds
0.25 tsp Hing
1 medium Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
2 piece Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.75 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Lentils (Soaking time: 2-4 hours)
Rinse the chana dal thoroughly and soak it in ample water for at least 2-4 hours. This is crucial for even cooking.
Just before cooking, drain the soaked chana dal.
In a separate bowl, rinse the urad dal and moong dal together until the water runs clear.
2
Pressure Cook the Dals (Time: 20-25 minutes)
Combine the soaked and drained chana dal, rinsed urad dal, and moong dal in a pressure cooker.
Add 3.5 cups of water, turmeric powder, and 1 teaspoon of salt. Stir well.
Secure the lid and cook on medium-high heat for 5-6 whistles. Then, reduce the heat to low and simmer for 5-7 minutes.
Turn off the heat and allow the pressure to release naturally. Once safe, open the cooker.
Check if the dals are soft and mushy. Lightly mash the dal with the back of a ladle for a creamier texture.
3
Prepare the Tempering (Tadka) (Time: 10-12 minutes)
Heat ghee in a separate pan or kadai over medium heat.
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
