Teedali poath-- three lentil curry (Bhatia speciality)

Hello friends! Today I bring you a dish  which is my mom's favorite and is very regular in  Thathai Bhatia household. In most Bhatia households, use of onion and garlic is prohibited but now a days there is always a mix and match with younger generations preferring onion and garlic in lots of dishes. This one  is minus that. Teedali means three  dals and this curry is made with three dals Let me show you how we make this.

Ingredients:

• 1 cup toor dal/pigeon pea
• 1/2 cup Moong dal
• 1/4 cup chana dal 
• 1/2tsp turmeric powder
• 1/2 tsp cumin seeds
• 2-3 green chillies
• 2-3 dry red chillies
• 3-4 dried mango pieces or raw mango slices
• a pinch of asafoetida
• few curry leaves
• one small piece of ginger chipped
• salt to taste
• 2tbsp ghee
• water as required
• coriander leaves for garnish

Method:
The ratio of dals is roughly 3:2:1  and that is how I have put the measurements here.
Soak all the dals together for 1 hour. Wash and boil the dals either direct on stove top with stirring to avoid burning at bottom or use pressure cooker to boil till two whistles.

Once pressure cooker cools, remove the dal utensil and roughly mash dal without turning into puree. Add water to get dal consistency and let it boil. Add turmeric powder, salt and green chillies chopped. After few mins add raw mango pieces and stir it nicely. Let the dal cook now for 5 mins.  Keep an eye so the bottom does not burn.

In a small pan, prepare the tempering. Heat 2 tbsp ghee. Add curry leaves, ginger pieces, cumin seeds, dry red chillies and asafoetida one by one.  Pour this  tempering on dal. Garnish with coriander leaves.
This dal can be served with jeera, kishmish rice or the sweet kesariya rice.

Click on KESARIYA RICE  to see the recipe. 


For jeera rice:

Make plain rice. Add 1tbsp  ghee in a pan add jeera and kishmish/raisins. Pour the tempering over the rice and mix gently.

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