(Tee~dah~lee po~athh)

(Three Lentil Curry)

Serves – 4



Bengal gram lentil – 1 cup

Pigeon pea – 1 cup

Green gram lentil  – 2 cups

Green chillies – 4 – 5 nos.

Ginger – 1″ piece

Turmeric powder ½ tsp.

Ghee ½ tsp.

Dried red chillies – 3 nos.

Asafoetida – pinch

Curry leaves (leaves only) – 2 sprigs

Dried Mango – 3 – 4 nos.

Salt – to taste

Coriander leaves (for garnish) – 1 tblsp.

Cumin seeds – ½ tsp.

Ghee – ½ tsp.


1.)    Soak all the lentils in water for 2 hours before the start of preparation.

2.)    Wash them a couple of times before adding water and cooking on a medium flame.

3.)    When the lentils are tender, remove the excess water and keep it aside.

4.)     Place a tawa under the toap containing the lentils and cook in on a simmer for about 10 minutes. Add turmeric powder, chopped green chillies, ghee, asafoetida and finely chopped ginger to this mixture.

5.)    Mash the lentils slightly without making them into a puree. Add the boiled water which was kept aside and add 2 more cups of water.

6.)    Bring the Poath to a boil. When it starts boiling, add the curry leaves, dried mango, salt and dried red chillies.

7.)    Reduce the heat to medium and cook for another 20 minutes.

8.)    In a separate vessal, heat the ghee. When hot, add the cumin seeds. Allow it to temper. When the cumin seeds start changing the colour, remove from flame and add it to the Teedali Poath.

9.)    Garnish with finely chopped coriander leaves and serve piping hot.

To serve

 Teedali Poath is eaten with Tari  or with Choka.

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