Trevti Dal Recipe with step by step photos – home style gujarati dal made with a combination of three dals or lentils – cchana dal (bengal gram), moong dal (mung lentils) and arhar dal (pigeon pea lentils).
take ⅓ cup each of chana dal, moong dal and arhar dal in a bowl or pan.
rinse all the three lentils well in water and then soak them in enough water for 1 hour.
drain the lentils.
take the lentils in a pressure cooker. add ½ tsp turmeric powder.
pour 2.5 cups water.
stir and then pressure cook the dals for 8 to 9 whistles till they are softened and cooked thoroughly.
lightly mash the dal with a spoon and keep aside.
tempering and further cooking
heat 2 tbsp oil in a small pan.
add the following spices - ½ tsp cumin seeds, 1 small to medium tej patta and 3 cloves.
stir and fry the spices till the cumin seeds splutter and all the spices become aromatic. fry on a low flame so that the spices do not get burnt.
then add a generous pinch of asafoetida and 1 or 2 dry red chilies.
fry till the red chilies change their color.
add 1 tsp ginger green chili paste.
stir and saute for about 15 to 20 seconds.
then add ⅓ cup chopped tomatoes and stir well.
add ½ tsp red chili powder. stir and saute the tomatoes till they soften.
once the tomatoes are softened, pour the entire tempering mixture along with the oil in the cooked dal.
stir well and add 1 cup water.
season with salt.
stir and keep the pressure cooker on the stove top and bring to a simmer. do stir at intervals so that the lentils don't stick to the bottom of the cooker. simmer for 6 to 7 minutes on a low to medium flame.
then add 1 tsp lime juice.
now add 2 tbsp chopped coriander leaves. stir again and switch off the flame.
serve trevti dal hot with some steamed rice or soft chapatis or phulkas.
for cooking lentils in a pot: add the soaked lentils along with 3 to 3.5 cups water in a pot. add a few drops of oil along with the ½ tsp turmeric powder. stir well. cover the pot and cook the lentils till they are softened completely. if the water becomes less, then add some more hot water.
substitutions: moong dal - masoor dal or moth dal red chili powder - cayenne pepper oil - ghee lime juice - 2 to 3 kokum