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How to Make Sindhi Tidali Dal | Sindhi Tridali Dal | Easy Sindhi Recipes | Mix Dal | Payal’s Passion

Sindhi cuisine is a vibrant fabric of food woven with flavors from various regions and cultures, reflecting the rich culinary heritage of the Sindhi community. Among the vast ocean of delectable dishes that Sindhi cuisine offers, Tidali Dal stands out as a cherished delicacy. With its unique blend of lentils (dals) and aromatic spices, Sindhi Tridali Dal is a dish that tantalizes your taste buds and provides a satisfying culinary experience. This recipe dives into the intricacies of Sindhi Tidali Dal, exploring its recipe, ingredients, and the cultural significance it holds within Sindhi cuisine.

Tidali Dal, also known as Sindhi Mix Dal, is a wholesome lentil preparation that embodies the essence of rich Sindhi cuisine. What sets it apart is the combination of different lentils that are used in its preparation, namely moong dal, chana dal, and kali urad dal. Each lentil brings its unique texture and flavor to the dish, creating a harmonious blend that is both nutritious and delicious. A few variations show use of cumin seeds, onion and ginger-garlic paste. The authentic recipe however does not use cumin seeds, onion or ginger-garlic paste. This is a winter special recipe as fresh garlic is available during winters only. However if you plan to make this during summers then using 4 to 5 finely chopped garlic cloves instead of fresh green garlic is advised.

Let’s plunge into the world of Sindhi flavors and explore the secrets of crafting the perfect Sindhi Tidali Dal. Here’s the most traditional & authentic delightful recipe for Sindhi Tidali Dal. Today, we embark on a journey to unravel the secrets of this delectable Sindhi Dal preparation through the lens of Payal’s Passion.


Click here to play the YouTube Recipe Video for Sindhi Tidali Dal.

Print Recipe
Traditional Sindhi Tridali Dal Recipe
Follow this step-by-step guide to make this amazing & traditional Sindhi Tidali Dal, a savory delight, Spiced with flavors and tradition & a lot of love.
Prep Time 15 Minutes
Cook Time 30 Minutes
Passive Time 20 Minutes
Prep Time 15 Minutes
Cook Time 30 Minutes
Passive Time 20 Minutes
  1. Mix the lentils and wash them 4 to 5 times in the running water.
  2. After washing soak the mixed lentils in water for 15-20 minutes. (Longer soaking is preferred and reduces cooking time)
  3. After soaking, add the lentils to a pressure cooking & add about 2 cups of water.
  4. After water add 1.5 Tsp Regular Salt, 1 Tsp Turmeric Powder, 1/2 Pcs Finely Chopped Green Chili, 1 Tsp Grated Ginger, 2 finely chopped medium sized tomatoes & 1/4 cup finely chopped fresh garlic leaves.
  5. Close the lid of the cooker. Pressure cook the lentils on high heat / flame for one whistle.
  6. After the first whistle, turn the flame to low and pressure cook the lentils on low heat / flame for the next 4 whistles.
  7. Turn the heat / flame off after the 4th whistle and wait for the pressure to be released from the cooker.
  8. Open the lid after the pressure is released and dash or churn the lentils using a manual dasher (mathni). This will take about 2 to 3 minutes. While dashing if you feel the consistency of the dal is thick then add a little water and dash again.
  9. After dashing, give the dal a quick boil and turn off the heat / flame.
  10. Dish out in a bowl and prepare the tampering. For tampering, heat 1 Tbsp Clarified Butter in a small tampering pan. Once the clarified ghee heats up good, add 5 pcs of finely chopped bulbs of fresh garlic. Once the garlic starts to crackle add 1 Tsp of Red Chili Powder. Mix well and spread it over the Tidali Dal.
  11. After tampering the Tidali Dal, Garnish with finely chopped fresh coriander leaves.
  12. Our Sindhi Tidali dal or Tridali Dal is ready to be served. You can serve it at lunch and dinner and practically with anything like, roti, parantha & rice.
Recipe Notes

Contact Chef: Payal Jethani


  1. Longer soaking time of the lentils before cooking reduces the cooking time.
  2. Preferred method of cooking the dal is boiling it on low flame instead of the pressure cooker.

Goes well with: Serve it with Sindhi Chera Phulks, Roti, Prantha, Rice, Sindhi Bhi Tuk, Sindhi Aloo Tuk, mango pickle and papads.



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