Water – 3 cups for pressure-cooking the lentils [For tempering]
Ghee /oil – 1 tbsp
Mustard seeds– ¼ tsp
Cumin seeds – 1 tsp
Red chilli – 2, broken
Asafetida/hing – pinch
Tomato – 1, chopped finely
Red chilli powder – 1 tsp
Amchur powder – 1 tsp
Sugar – a pinch
Dry methi leaves – ½ tbsp, crushed
Coriander leaves - 1 tbsp finely chopped for garnish
Lemon – squeeze a little for garnish
Instructions
Add washed tuvar dal,moong dal and chana dal, green chillies, turmeric and little salt in the pressure cooker with water.
Pressure-cook the lentils for 8 whistles till you get a mashable smooth consistency.
When it’s pressure-cooked, open the cooker and check if the consistency is ok. If not mash it, add little water and boil for two minutes. Or leave it.
Heat ghee/oil in a pan. Ghee gives great flavors to dal but. Sometimes I use oil too. Temper it with mustard seeds and wait till it crackles. Then add cumin seeds,asafetida, red chillies till they change color. Now add chopped garlic, ginger and tomato. Sauté them till they are free from raw flavor and mushy.
Switch off the flame, add red chilli powder, amchur powder, sugar and dry methi leaves. Stir and pour the entire tempering on the dal.
Garnish with chopped coriander and squeeze lemon. Check for salt and serve this gujarati trevti dal tadka hot with steamed rice and a potato fry. You can also serve this with rotis/naan.
Recipe by Relish The Bite at https://www.relishthebite.com/trevti-dal-three-lentil-dal/