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.
Servings Prep Time
4People 15Minutes
Cook Time Passive Time
30Minutes 20Minutes
Servings Prep Time
4People 15Minutes
Cook Time Passive Time
30Minutes 20Minutes
  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.