Trevti Dal | Gujarati Three Lentil Dal

Trevti dal is a simple and quick Gujarati dal made with a combination of 3 lentils – chana dal (split bengal gram), toor dal (split pigeon peas) and moong dal (split yellow gram). It’s very mildly spiced dal and is a no-onion no garlic dal. You can serve this dal along with roti/phulka or rice/jeera rice and any sabzi. 

Usually when I make dal, I add lots of garlic and make a onion-tomato base with little spices. When I saw this dal in Tarla Dalal’s space, I was intrigued by the recipe, as it had no garlic, onion or any other masala. I thought the dal will be bland, but the tempering added a nice flavor to the dal. I served the trevti dal with jeera rice, roti and potato cluster beans fry. Off to the recipe now.

Trevti Dal

Mildly spiced Gujarati three lentil dal

Print Pin Recipe

Servings 3

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• ¼ cup chana dal / split bengal gram
• ¼ cup toor dal
• ¼ cup yellow moong dal / split yellow gram
• ½ tbsp ghee
• 1 tbsp oil
• 1 bayleaf
• 2 cloves
• ½ tsp cumin seeds / jeera
• 2 dry red chillies broken into pieces
• ¼ tsp asafoetida / hing
• 1- inch ginger grated
• 3-4 green chillies finely chopped
• 1 small tomato chopped
• ¼ tsp turmeric powder
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp finely chopped coriander leaves

Instructions

• Wash the dals, add 1½ cups of water, turmeric powder and pressure cook for 3-4 whistles. Once pressure subsides, open and mash the dals.
• Heat ½ tbsp oil in a kadai. Add ginger, green chillies and tomato. Fry till the tomato is soft and mushy.
• Add the mashed dal, salt and water as required. Bring to boil and simmer for 5-8 minutes.
• In a small pan, heat ghee and remaining oil. Add bayleaf, cloves, cumin seeds, red chillies and asafoetida.
• When cumin crackles, pour the tempering into the dal. Add lemon juice, coriander leaves and mix.

Notes

• Adjust green chillies according to your spice preference.
• My chillies were mild, so I added red chilly powder in the tempering.

Course: Side Dish

Cuisine: Indian