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.
Prep20 min
Cook40 min
Soak120 min
Servings4
Serving size: 1 cup
268cal
12gprotein
38gcarbs
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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Sindhi delight where tender okra is stir-fried with an abundance of sweet onions and tangy spices. This simple, flavorful dry curry is a perfect side dish for rotis and dal, showcasing the beauty of everyday home cooking.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Tidali Dal, Steamed Basmati Rice, Sindhi Bhindi Basar and Mango Pickle
Protein-packed Tidali Dal with aromatic rice and fiber-rich Bhindi – homestyle comfort food!
This sindhi dish is perfect for lunch. With 825 calories and 21.759999999999998g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
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.
Once the ghee is hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the hing, followed immediately by the finely chopped onion.
Sauté the onions for 5-6 minutes until they become soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes, red chili powder, coriander powder, and the remaining 0.25 tsp of salt. Mix well.
Cook the masala, stirring occasionally, for 4-5 minutes until the tomatoes break down and the ghee starts to separate from the mixture.
4
Combine and Simmer (Time: 5 minutes)
Pour the prepared tempering into the cooked dal in the pressure cooker.
Stir everything together gently to combine.
If the dal is too thick for your liking, add 1/2 to 1 cup of hot water to reach the desired consistency.
Place the cooker back on low heat and bring the dal to a gentle simmer. Let it cook for 3-5 minutes to allow the flavors to meld beautifully.
5
Garnish and Serve
Turn off the heat. Stir in the garam masala and fresh lemon juice. This final addition enhances the aroma and taste.
Garnish generously with freshly chopped coriander leaves.
Serve the delicious Tidali Dal hot with steamed basmati rice, jeera rice, or fresh rotis.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Okra (Also known as Bhindi, washed and patted completely dry)
300 g Onion (About 2 large onions, thinly sliced)
240 g Tomato (About 2 medium tomatoes, finely chopped)
4 tbsp Vegetable Oil (Divided for frying okra and making masala)
2 whole Green Chilli (Slit lengthwise)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Amchur Powder (Dry mango powder)
1 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Okra: Wash the okra thoroughly. It is crucial to pat them completely dry with a clean kitchen towel or paper towels to prevent them from becoming slimy. Once dry, trim off the top crown and the bottom tip. Cut the okra into 1-inch thick rounds.
2
Shallow-Fry the Okra: Heat 3 tablespoons of vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the cut okra and spread it in a single layer. Stir-fry for 8-10 minutes, stirring occasionally, until the okra is tender, lightly browned, and the sliminess has disappeared. Do not cover the pan. Once cooked, remove the okra from the pan and set it aside.
3
Sauté Onions and Aromatics: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the thinly sliced onions and sauté on medium heat for 7-8 minutes, stirring frequently, until they become soft and golden brown. This caramelization is key to the dish's flavor.
4
Cook the Masala: Add the slit green chillies and finely chopped tomatoes to the pan with the onions. Cook for 4-5 minutes until the tomatoes break down and become soft and pulpy. Now, lower the heat and add the turmeric powder, red chilli powder, and coriander powder. Sauté for 1 minute until the spices are fragrant and the oil begins to separate from the masala.
5
Combine and Finish: Add the salt and the pre-fried okra back into the pan. Gently toss everything together to coat the okra with the masala. Sprinkle the amchur powder over the top and mix gently once more. Cook for an additional 2-3 minutes on low heat for the flavors to meld.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Sindhi Bhindi Basar hot with phulkas (rotis) or as a side dish with dal and steamed rice.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
