Tidali Dal - SK Khazana

Main Ingredients	split Bengal gram (chana dal), split pigeon pea (dhuli toor dal)
Cuisine	Sindhi
Course	Dals and Kadhis
Prep Time	41-50 minutes
Cook time	31-40 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Tidali Dal - SK Khazana

• 1/2 cup split Bengal gram (chana dal) soaked for 30 minutes and drained
• 1/2 cup split pigeon pea (dhuli toor dal) soaked for 30 minutes and drained
• 1 onion large, finely chopped
• 1 tomato large, finely chopped
• 8-10 curry leaves
• 1 1/2 teaspoons turmeric powder
• 2 teaspoons red chilli powder
• salt to taste
• 3-4 green chillies slit
• Chopped fresh coriander leaves for garnish
• For Tempering
• 1 1/2 tablespoons ghee
• 1 1/2 tablespoons garlic finely chopped
• 2 teaspoons cumin seeds

Method

1. Heat a pressure cooker, add split green gram, split Bengal gram, split pigeon pea, onion, tomato, curry leaves, turmeric powder, red chilli powder, salt, green chillies and 6 cups water and mix well. Cover the cooker with a lid and cook under pressure till 4-5 whistles are released.
2. Open the lid of the cooker once the pressure reduces completely and mix well.
3. For the tempering, heat ghee in a deep pan, add garlic and cumin seeds and sauté till the garlic turns golden brown.
4. Add the cooked gram mixture, mix well and cook for a minute. Take the pan off the heat.
5. Transfer the dal into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.