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Sindhi Cuisines - Taste of community- Recipe Number - 2
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Tidaali daal
Ingredients
  • Chana dal,Urad chilka,moong chilka in the ratio of 1:1:1/4 1 cup total
  • (Bengal Gram lentils, Black split beans and Green Moong beans)
  • Tomato 1 large size
  • Turmeric powder 1/4 tsp
  • green chillies 3
  • Ginger 1/2 cube
  • salt to taste
For Tadka(Tempering)
  • Garlic 6-7 cloves
  • Oil 2 tbsp
  • Curry leaves 5
  • Cummin seeds 1 tsp
  • Fresh coriander leaves for garnishing
Method
  • Soak mixture of three lentils in warm waterm for atleast 3 hrs(Tip* If in hurry,just mix three lentils in a bowl, grease your palms with oil and mix the lentils with greased palms ,add hot water in that bowl and soak dals for 1/2 hr)
  • Wash dals properly
  • Pressure cook three lentils ,with 3 cups of water,chopped tomatoes,finely chopped ginger and green chillies,add turmeric and salt and wait for 5 whistles.
  • let the pressure cooker cool,then whisk the dals.
  • For tadka,Heat the oil in a small frying pan, add crushed garlic,curry leaves,and cummin seeds and wait till garlic turns golden brown
  • Add this hot tadka to cooked dals and close the lid immediately,simmer it for 5 min on low flame
  • Adjust to the consistency of dal
  • Garnish with coriander leaves and serve with rotis or rice or dodo
  • Suggestions/Comments/Views Submitted
    ajay khatwani      [ 2011-09-11 ]
    like ur site could u plese mail me some chiken recpies thanx
    Vinita Daryani      [ 2011-07-24 ]
    Hi Can you send in those recipes through e-mails as in RS-feed.
    Poonam      [ 2011-05-11 ]
    I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
    rajkumar mansharamani      [ 2011-02-06 ]
    Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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    Sindhi Cuisines - Taste of community- Recipe Number - 2
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