TEEDALI POATH

(Three Lentil Curry)

Recipe Overview

Teedali Poath is a wholesome and nourishing curry from Thathai Bhatia cuisine,

made using a blend of three lentils—Bengal gram, pigeon pea, and green gram.

Slow-cooked with mild spices and finished with a fragrant ghee tempering, this dish

offers a rich, comforting flavour profile with a perfect balance of protein and warmth.

Recipe Details

– Cuisine: Thathai Bhatia / Sindhi

– Course: Main Course

– Preparation Time: 1 hour (including soaking)

– Cooking Time: 40–45 minutes

– Total Time: ~1 hour 45 minutes

– Serves: 4–5

Ingredients

For the Lentil Base

– Bengal gram lentil – 1 cup

– Pigeon pea (toor dal) – 1 cup

– Green gram lentil – 2 cups

– Green chillies – 4–5 nos.

– Ginger – 1″ piece (finely chopped)

– Turmeric powder – ½ tsp.

– Ghee – 1 tsp.

– Dried red chilli – 1 no.

– Asafoetida – a pinch

– Curry leaves – 2 sprigs

– Dried raw mango – 3–4 pieces

– Salt – to taste

– Water – as required

For Tempering (Vaghar)

– Cumin seeds – ½ tsp.

– Ghee – ½ tsp.

– Asafoetida – a pinch

For Garnish

– Coriander leaves – 1 tbsp. (finely chopped)

Method 

Step 1: Soaking & Cooking the Lentils

– Wash and soak all three lentils together in water for about 1 hour.

– Drain, rinse again, and transfer to a deep vessel (toap).

– Add water and cook on a medium flame until the lentils are tender.

Step 2: Initial Seasoning & Simmering

– Place the vessel on a tawa over a low flame.

– Add 1 tsp. ghee and asafoetida to the cooked lentils.

– Stir well and allow the mixture to simmer for about 10 minutes.

Step 3: Adjusting Texture & Flavouring

– Lightly mash the lentils to achieve a semi-thick consistency (do not puree completely).

– Gradually add about 2 cups of water while stirring to adjust consistency.

– Add salt, turmeric powder, chopped green chillies, chopped ginger,

dried raw mango pieces, dried red chilli, and curry leaves.

– Mix well and bring the mixture to a boil.

Step 4: Final Cooking

– Reduce the flame to low and allow the curry to cook for another 15–20 minutes.

– Stir occasionally to ensure even cooking and prevent sticking.

Step 5: Preparing the Tempering (Vaghar)

– In a small pan, heat ghee on a medium flame.

– Add cumin seeds and allow them to splutter and change colour slightly.

– Add asafoetida and switch off the flame.

– Pour this tempering over the lentil curry.

Step 6: Garnishing

– Garnish with freshly chopped coriander leaves.

– Serve piping hot.

Serving Suggestions

Teedali Poath is traditionally enjoyed with:

– Tari – https://panjakhada.com/tari/

– Choka (steamed rice) – https://panjakhada.com/choka/

It can also be paired with simple flatbreads for a wholesome meal.

Chef’s Tips

– Do not over-mash the lentils; a slightly coarse texture enhances the dish.

– Use good quality ghee for the tempering to elevate flavour.

– Adjust water to achieve your preferred consistency—traditionally medium-thick.

Nutritional Insights

– A rich source of plant-based protein due to the combination of three lentils.

– High in fibre, supporting digestion and satiety.

– Provides a balanced mix of nutrients, making it a complete meal when paired with rice.

Storage & Make-Ahead Tips

– Can be refrigerated for up to 2–3 days.

– Reheat with a little water to restore consistency.

– Flavours deepen over time, often tasting better the next day.

Did You Know?

– Combining multiple lentils enhances both nutritional value and flavour complexity.

– Such mixed dal preparations are common in traditional cuisines to create balanced meals.

Cultural Notes

Teedali Poath reflects the essence of Thathai Bhatia home cooking—simple, nourishing,

and deeply rooted in tradition. The use of multiple lentils showcases a thoughtful approach

to balanced nutrition, while the gentle spices and ghee tempering bring warmth

and comfort to everyday meals.