Tridaali Dal

I am half Sindhi from my mom's side and my parents' was an inter-caste marriage..since dad was posted all over the country being in the navy, the Sindhi influence at home was very little.Although my mom hasn't passed down the heritage of the language or the culture , I am proud that I know a thing or two about the cuisine thanks to her..for most people the first thought of Sindhi food is Sindhi kadhi or dal pakwan, recipes of which will follow soon. This post is about tridaali dal which literally means dal of 3 dals. The 3 dals being chana dal, urad dal and moong dal ..I have posted the pics of the dals for those with a poor dal GK :)) This dal is fairly thick in texture so is best eaten right away and tastes better with rotis or parathas..

Ingredients (serves 2-3)

1/2 cup urad dal
1/2 cup moong dal
1/2 cup chana dal
1 tomato, grated
Salt
1 teaspoon haldi powder
2 tablespoons ghee (use oil if you prefer)
1/4 teaspoon heeng
1 teaspoon jeera seeds (cumin)
1 teaspoon ginger paste
1 kashmiri red chilli
1 teaspoon amchoor powder
1 teaspoon red chilli powder
1 tablespoon coriander powder

1. Soak the dals in 4 cups water for an hour.
2. Put the dals in a cooker with the salt, turmeric and tomato and place on a high flame. After 2 whistles, reduce the flame and let the dal cook for another ten minutes. This dal spurts a lot of steam around so your kitchen can get a bit messy:)
3. Turn off the gas and leave the dal to release the steam.
4. Transfer the dal into a bowl and spread the coriander powder, amchoor powder and red chilli powder all over the top .
4. Heat the ghee, add heeng and ginger paste to fry. Add the jeera seeds and the broken kashmiri chilli. Fry for a few seconds.
5. Pour this hot oil mixture over the dal's top layer which has the sprinkled powders. you'll hear a nice sizzling sound as the powders get roasted ..
6. Serve hot with rotis or parathas...

And the participating dals were....