Tidali Dal

Name: Tidali Dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 0.25 cup toor dal (washed); 0.25 cup chana dal (washed); 0.25 cup moong dal (yellow, washed); 3 cup water (for pressure cooking dal); 1 pinch turmeric powder; 0.5 tsp salt; 2 tsp ghee; 1 tsp cumin seeds; 4 pcs garlic (cloves, finely chopped); 2 pcs dried red chili; 1 pinch hing; 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 0.5 tsp red chili powder; 1 pinch garam masala; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

8/10

A hearty, comforting mix of three lentils slow-cooked to creamy perfection and finished with a sizzling cumin-garlic tadka. This protein-packed North Indian dal brings together toor, chana, and moong lentils for a deeply satisfying dish that pairs beautifully with steamed rice or roti.

PREP

10m

COOK

25m

SERVES

1 KATORI

176 cal

SERVINGS

METHOD · 8 STEPS

prep
Wash and soak the lentils.
Wash toor dal, chana dal, and moong dal together under running water until water runs clear. Soak in enough water to cover for 30 minutes, then drain.
TIPSoaking reduces cooking time and makes the lentils easier to digest.
pressure cook · ~15 min
Pressure cook the dal.
1.Add soaked lentils to the pressure cooker with 3 cups water and turmeric powder.
2.Close the lid and pressure cook on medium-high heat for 3 to 4 whistles.
3.Let the pressure release naturally, then open the lid.
4.Whisk the cooked dal vigorously until smooth and creamy.
TIPNatural pressure release prevents the dal from spluttering and yields a creamier texture.
simmer · ~7 min
Season and simmer the dal.
1.Place the pressure cooker back on low heat.
2.Add salt and mix well. If the dal is too thick, add 0.5 cup hot water to reach desired consistency.
3.Simmer gently for 5 to 7 minutes, stirring occasionally.
TIPSimmering after adding salt helps the dal absorb flavors evenly.
temper · ~8 min
Prepare the tadka.
1.Heat ghee in a tadka pan over medium heat until shimmering.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Add chopped garlic and dried red chilies. Sauté until garlic turns light golden.
4.Add hing and stir for 10 seconds.
5.Add chopped onion and sauté until translucent and lightly browned, about 3 to 4 minutes.
6.Add chopped tomato and red chili powder. Cook until tomato softens and oil separates, about 2 to 3 minutes.
TIPKeep the heat at medium — high heat burns the garlic and spoils the tadka.
mix
Pour the tadka over the simmering dal.
Immediately pour the hot tadka into the dal. Stir well to combine.
simmer · ~2 min
Incorporate garam masala and finish.
Sprinkle garam masala over the dal, stir gently, and simmer for 2 more minutes. Turn off the heat.
garnish
Garnish with fresh coriander leaves.
Ladle the dal into serving bowls and garnish generously with chopped coriander leaves.
serve
Serve hot with rice or roti.
Enjoy this comforting Tidali Dal hot with steamed rice, jeera rice, or soft rotis, alongside a wedge of lemon.
TIPA dollop of fresh butter on top just before serving adds extra richness.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the lentils for at least 30 minutes to reduce cooking time and improve digestibility.
2
Whisk the cooked dal vigorously while still hot for a creamy, porridge-like texture.
3
Let the pressure release naturally to prevent spluttering and ensure a creamier consistency.
4
Sauté the garlic until just light golden — burnt garlic will make the tadka bitter.
5
Add salt only after pressure cooking, as salt can toughen lentils if added too early.
6
Simmer the dal for 5-7 minutes after seasoning to let the flavors meld together.

RECIPE VARIATIONS