Tidali Dal Mixed Pulses Curry
Experience the comforting flavors of Tidali Dal Mixed Pulses Curry, a wholesome Indian dish that combines the goodness of three nutrient-packed dals—Toor dal, Moong dal, and Chana dal. This creamy, protein-rich curry is slow-cooked to perfection with aromatic spices like cumin, mustard seeds, and asafoetida, along with a zesty kick of garlic, ginger, and green chilies. Simmered in a tomato-onion base, it boasts layers of earthy, tangy, and mildly spiced flavors, accented with a squeeze of fresh lemon juice and a sprinkle of cilantro. Perfectly paired with steamed rice, chapati, or naan, Tidali Dal is a hearty, soul-soothing addition to your vegetarian repertoire. Ready in under an hour, it’s an ideal choice for cozy weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 0.5 cup Toor dal (split pigeon peas)
- 0.25 cup Moong dal (split green gram)
- 0.25 cup Chana dal (split Bengal gram)
- 4 cups Water
- 2 tablespoons Ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 4 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 pieces Green chilies, slit
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Juice of lemon
Instructions
Rinse Toor dal, Moong dal, and Chana dal thoroughly under running water until the water runs clear.
In a large bowl, soak the rinsed dals in water for 30 minutes. Drain before cooking.
In a pressure cooker, combine the dals with 4 cups of water and a pinch of turmeric powder. Pressure cook for 3-4 whistles or until the dals become soft and mushy. Set aside.
In a large pan or wok, heat ghee over medium heat.
Add cumin seeds and mustard seeds, letting them crackle for 30 seconds.
Sprinkle asafoetida into the pan and stir briefly.
Add minced garlic, grated ginger, and slit green chilies. Sauté for 1-2 minutes or until fragrant.
Stir in the chopped onions and cook until they turn translucent, about 3-4 minutes.
Add chopped tomatoes to the pan along with turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the mixture becomes a paste, about 5-7 minutes.
Pour the cooked dal mixture into the pan and add salt. Mix well and simmer for 10-15 minutes, stirring occasionally.
Adjust the consistency of the dal by adding water if it becomes too thick.
Turn off the heat and add fresh cilantro and lemon juice. Stir well.
Serve warm with steamed rice, chapati, or naan.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.5 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
