(Three Lentil Curry)


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 temper and add asafoetida. When the cumin seeds start changing the color, 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.

Leave a Comment

Your email address will not be published. Required fields are marked *