Sindhi Tridali Dal – Mixed Lentil Stew
Traditional Sindhi Three-Lentil Stew Featuring Chana Dal, Urad Dal, Moong Dal, and a Sizzling Garlic-Curry Leaf Tadka
This comforting Sindhi mixed lentil stew combines three distinct lentil textures—structural chana dal, creamy urad dal, and binding moong dal—cooked together with tomatoes and aromatics.
The secret is whisking the cooked lentils into a creamy base and finishing with a dramatic, smoky garlic and curry leaf ghee tempering trapped under a tight lid. Enjoy the recipe!
Recipe
- Soak Lentils: Combine chana dal, split peeled urad dal, and split green moong dal. Rinse thoroughly and soak in fresh water for 1 hour, then drain completely.
- Simmer Dal & Aromatics: Combine drained lentils, water, cubed tomatoes, sliced onions, ginger, green chili, oil (to prevent frothing), turmeric, and salt. Pressure cook for 10 minutes (plus natural pressure release) or simmer in a saucepan for 60 minutes.
- Whisk to Creamy Finish: Use a wire hand-whisk or wooden churner to beat the dal gently, breaking down the urad and moong dal into a creamy base while keeping the chana dal partially whole.
- Garlic-Curry Leaf Tadka & Serve: Heat ghee or coconut oil in a small pan, fry sliced garlic until golden, and pop fresh curry leaves and hing. Pour the sizzling tadka over the dal, immediately trap the steam with a tight lid for 2 minutes, stir in lemon juice and cilantro, and serve hot!
💡 Chef Notes & Tips
- Why Sliced Garlic Wins: Slice garlic into thin chips rather than mincing. Sliced garlic browns slowly and evenly without burning, developing a nutty, crunchy quality.
- Vegan Adaptation: Replace the 2 tablespoons of cooking ghee in the final tempering phase with an equal measure of premium unrefined coconut oil.
