Sindhi Tidali Dal

Prep Time
15 mins
Cook Time
15 mins

This delicious and well-known Sindhi dal can be made with ingredients that are there in almost all Indian homes. It’s a great high-protein dish that you can enjoy for either lunch or dinner.


  • 1/2 cup chana dal (Bengal gram dal)
  • 1/2 cup green moong dal (with the skin on)
  • 1/4 cup white urad dal
  • 1/2 teaspoon turmeric powder
  • 1 green chilli, finely chopped
  • 2 tomatoes, finely chopped
  • 1 inch ginger, finely chopped
  • 2 sprig coriander leaves, finely chopped
  • Salt to taste

For the tempering

  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • ¼ tsp asafoetida (hing)
  • 5 cloves garlic, finely chopped
  • 1/2 teaspoon red chilli powder


  1. Wash the chana dal, split green moong dal and urad dal and soak them together in a bowl for about 2 hours.
  2. In a pressure cooker, add the soaked and drained dals, salt to taste, turmeric powder, green chilli, tomatoes, and ginger.
  3. Add 3 cups of water and pressure cook for 4 whistles and turn off the heat.
  4. Allow the pressure to release naturally, then open the lid of the pressure cooker and lightly mash the dals.
  5. Heat the oil in a tempering ladle on medium heat. Add in the cumin seeds and asafoetida.
  6. Once the cumin seeds have crackled add the garlic and continue to cook until it turns into a deep brown colour.
  7. Turn off the heat and add the red chilli powder and mix well.
  8. Add half of the tempering and coriander leaves to the cooked tidali dal and mix it well.
  9. Transfer this dal into a serving bowl and pour the rest of the coriander leaves and tempering onto it in a circular motion.
  10. Serve hot with phulka, Sindhi bhindi sabzi or vegetable sabzi of choice and pickled onions for a delicious lunch.

Ready to go vegan?

Go Vegan

Already vegan?

Get Active