Allergens in Tidali Dal: none of the ten listed below.
Ingredients
Quantities for 4.
- 1/3 cup Chana Dal
- 1/3 cup, split and skinless Moong Dal
- 1/3 cup, split and skinless Urad Dal
- 1 medium, finely chopped Onion
- 2 medium, chopped Tomato
- 8 cloves, sliced Garlic
- 2cm piece, grated Ginger
- 2, slit Green Chilli
- 3 tbsp Neutral Oil
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-freeoptional
- 3/4 tsp Turmeric
- 1 tsp Chilli Powder
- 1/2 tsp Garam Masalaoptional
- 3 tbsp, chopped Coriander Leavesoptional
- 1/2, juiced Lemon
- to taste Salt
- 3.5 cups Water
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the chana dal separately for 30 minutes. It is the toughest of the three and will otherwise still be firm when the moong has dissolved.
- Rinse all three dals until the water runs clear, four or five changes. Cloudy dal foams over in the cooker.
- Add salt only after the dal is cooked; early salt keeps the chana dal grainy.
Method
- Drain the soaked chana dal and pressure cook all three dals with the water, turmeric and green chilli for 12 minutes, about 3 whistles.Let the pressure drop on its own. Forcing it makes the dal watery and grey.
- Open the cooker and whisk the dal briefly. You want the moong broken down but the chana still holding as distinct grains.
- Heat the oil in a small pan and crackle the cumin seeds for 20 seconds.
- Add the asafoetida and the sliced garlic and fry 1 minute until the garlic is golden but not brown.Garlic goes from gold to bitter in about 15 seconds. Pull it the moment it colours.
- Add the onion and ginger and fry 6 minutes until the onion is soft and lightly browned.
- Stir in the tomato and chilli powder and cook 6 minutes until the tomato collapses to a jammy mass.
- Pour the tempering into the dal, add salt, and simmer 8 minutes so the flavours settle.If it thickens past a pourable consistency, loosen it with hot water, never cold.
- Stir in the garam masala and lemon juice off the heat.
- Scatter the coriander leaves and serve with plain rice.
Storage
Keeps 4 days refrigerated and thickens considerably. Reheat with 1/4 cup hot water per portion and re-check the salt.
Nutrition Good estimate
One serving of Tidali Dal (361 g) is about 312 calories, or 87 calories per 100 g.
Medium protein: 13 g a serving, 17% of the calories
| Per serving361 g | Per 100 g | |
|---|---|---|
| Calories | 312 kcal | 87 kcal |
| Protein | 12.9 g | 4 g |
| Carbohydrate | 40.5 g | 11 g |
| of which sugars | 6.5 g | 2 g |
| Fibre | 9.6 g | 3 g |
| Fat | 12.3 g | 3 g |
| of which saturated | 1.4 g | 0 g |
| of which unsaturated | 10.0 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, garam masala, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Sindhi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.