Best Tidali Dal Mixed Pulses Curry Recipes

Tidali Dal ( Mixed Pulses Curry) image

Provided by Nisha

Categories Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

50 g black gram
50 g channa dal
50 g mung dal, with the husk (green gram)
1 medium onion
3 green chilies
1 teaspoon turmeric powder
1 pinch asafoetida powder
1 teaspoon cumin seed
2 tablespoons oil
salt
cilantro, for garnishing

Steps:

Mix all the dals together and soak for at least 3-4 hours.
Peel the onion and chop the chillies.
Heat the oil and fry the onion and chillies till light brown.
Add the dals, turmeric powder, asafetida, cumin seeds and salt to taste.
Continue to stir and cook over a medium flame for 5 minutes.
Add 6 cups of water and cook in a pressure cooker till the dals are cooked and soft.
The consistency of the prepared dal will not be too thick but neither too thin.
Serve hot garnished with chopped coriander.

Mixed Seafood Curry With Bamboo Shoots image

Provided by alenaellen

Categories Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 medium onion, sliced thinly
3 garlic cloves, minced
1 fresh ginger, sliced into strips
400 g squid
600 g frozen shrimp, head on
400 ml coconut cream
1 tablespoon fish sauce
2 tablespoons olive oil
1 piece chicken bouillon
1 pinch sugar
1 teaspoon curry powder
1 pinch dried chili pepper flakes
1 (580 ml) can bamboo shoots
200 g string beans, ends snapped

Steps:

Heat oil in wok, and saute garlic, onion and ginger.
Add frozen squid and saute, then add shrimps and fish sauce; set aside.
In the same wok, add string beans and bamboo shoots.
Add coconut cream, and if you want a thinner consistency, you can dilute with water.
Let it boil and add chicken bouillon.
Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
Place on top of hot jasmine rice and serve.

Nutrition Facts : Calories 595.3, Fat 32, SaturatedFat 21.2, Cholesterol 525.5, Sodium 797.3, Carbohydrate 25.7, Fiber 7, Sugar 12.4, Protein 54.2