Classic north Indian dish bursting with flavours, healthy and comforting. All in a single bowl.This is a combination of three lentils – Mung Lentils, Pigeon pea lentils and Bengal gram.
Trevti means three. So this recipe is basically with any three dal recipes. Dal can be made in different ways using different dal like Normal simple dal, dal tadka, dal fry using different dal. I really love to make dal because it is simple and very comforting food. I make sure I make them once in a week atleast. I usually make them on a weekday because it just atkes 10 minutes for me in a kitchen. I pressure cook them, meanwhile I chop some veggies for side dish. You can replace the dal with any dal you want. the idea is to make using three dal/lentils. There are different types of dal like garlic dal, 5 dal-pancharatna dal, peanut surati dal,khatti meethi dal,spinach dal and so on.
Served with some potato sukka, potato roast, rice, paratha, roti and so on.
Other Dal recipes: Chana dal paratha, Tomato dal rasam, Sambar-spicy lentil soup, Garlic dal and peanut dal.
- Tuvar dal/pigeon pea lentils – ⅓ cup
- Moong dal/split mung lentils – ⅓ cup
- Chana dal/ Split Bengal gram lentils – ⅓ cup
- Green chillies – 4, chopped roughly
- Turmeric – 1 tsp
- Salt – as needed (around 1 tbsp)
- 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
- 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.
You can bake them till they look crispy outside. you can rotate the sheet once every 15 minutes.
