Trevti Dal
Mildly spiced Gujarati three lentil dal
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.