The teen tigda power combination of dals for the love of taste and health can never get old.
TIDALI DAL
Ingredients
1½ cups split green gram (chilke wali moong dal), soaked for 30 minutes and drained
½ cup split skinless Bengal gram (dhuli chana dal), soaked for 30 minutes and drained
½ cup split skinless pigeon pea (dhuli toor dal), soaked for 30 minutes and drained
1 large onion, finely chopped
1 large tomato, finely chopped
8-10 curry leaves
1½ tsps turmeric powder
2 tsps red chilli powder
Salt to taste
3-4 green chillies, slit
Tempering
1½ tbsps ghee
1½ tbsps finely chopped garlic
2 tsps cumin seeds
Method
1. Heat a pressure cooker, add split green gram, split skinless Bengal gram, split skinless pigeon pea, onion, tomato, curry leaves, turmeric powder, red chilli powder, salt, green chillies and 3 cups water and mix well.
2. Cover the cooker with a lid and pressure cook the gram mixture till 4-5 whistles are released.
3. Open the lid of the cooker once the pressure reduces completely. Stir well. Take the cooker off the heat.
4. For the tempering, heat ghee in a pan, add garlic and sauté till the garlic turns golden brown.
5. Add the prepared gram mixture and mix well. Cook for a minute and take the pan off the heat.
6. Transfer the dal into bowl. Garnish with coriander sprig and serve hot with steamed rice.
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