A classic Sindhi rice pilaf where fragrant basmati rice is cooked with deeply caramelized onions and whole spices. This simple yet flavorful dish gets its signature brown color and sweet, savory taste from the slow-browning of the onions.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
448cal
7gprotein
72gcarbs
Ingredients
1.5 cup Basmati Rice
3 large Onion (thinly and evenly sliced)
4 tbsp Vegetable Oil (or ghee for a richer flavor)
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.
Aromatic Bhuga Chawal with protein-packed Tidali Dal - a perfectly spiced and comforting meal!
This sindhi dish is perfect for dinner. With 715.6700000000001 calories and 19.03g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Water
(hot)
Instructions
1
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch. Soak the rinsed rice in ample water for 20-30 minutes. After soaking, drain it completely using a colander and set aside.
2
Caramelize the Onions (The 'Bhuga' Process): Heat oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the whole spices (cinnamon, cloves, green and black cardamoms, bay leaf) and sauté for about 30 seconds until they become fragrant. Add the thinly sliced onions and a pinch of salt. Cook, stirring frequently, for 15-20 minutes. The onions will go through stages: translucent, light pink, golden, and finally a deep, rich brown. This slow caramelization is crucial for the dish's signature color and flavor. Be patient and do not let them burn.
3
Sauté the Rice: Once the onions are deep brown, add the drained rice to the pot. Gently fold the rice with the onions and spices for 1-2 minutes, being careful not to break the delicate grains. This step toasts the rice slightly and coats it in flavor.
4
Cook the Pulao: Pour in 3 cups of hot water and the remaining salt. Stir gently just once to combine everything. Bring the water to a vigorous boil.
For Pot Method: Once boiling, reduce the heat to the absolute lowest setting. Cover with a tight-fitting lid and let it cook undisturbed for 12-15 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on high heat for 2 whistles. After 2 whistles, turn off the heat and allow the pressure to release naturally.
5
Rest and Serve: Once cooked, turn off the heat and let the rice rest, covered, for at least 10 minutes. This allows the grains to firm up and absorb any remaining steam. After resting, gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry or raita.
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.
