(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 1 tsp.

Dried red chillies – 1 no.

Asafoetida – pinch

Curry leaves – 2 sprigs

Dried Mango – 3 – 4 nos.

Salt – to taste

Coriander leaves (for garnish) – 1 tblsp.
For Tempering:

Cumin seeds – ½ tsp.

Ghee – ½ tsp.

Asafoetida – A pinch


1.)    Soak all the lentils in water for about an hour before the start of preparation.

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

3.)    Cook till the lentils are tender

4.)     Place a tawa under the toap containing the lentils then add 1 tsp ghee and asafoetida. Stir it and let it simmer for about 10 minutes.

5.)    Mash the lentils slightly without making them into a puree. Add 2 cups of water little by little while stirring it

6.)   .) Add salt, turmeric, green chillies, ginger, dried mango, red chilly and curry leaves and mix it well. Bring it to a boil.

7.)    Reduce the heat to low and cook for another 15- 20 minutes.

8.)    In a separate vessel, heat the ghee. When hot, add the cumin seeds. Allow it to tempe and add asafoetida. 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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