three dal recipe Archives - Relish The Bite

Who doesn’t want this comforting meal?

I have done lot of lunch menus but never had a chance to post it till now. It is because I have to post recipes of all the menu items in the plate. But this weekend I wanted to post this so I made sure that I posted all of the recipes inside it. I rarely do a big lunch menu like this. I used to do lots of big lunch menus before. Then I had no one to have this big lunch so just left it J So if someone comes for lunch, I make sure I do a big lunch with sweet. I forgot to click the sweet here. L I made aval payasam with this but totally forgot to click the picture with it. I always loved meals when I go to restaurant, just the look of it makes me hungry. This is one of easiest lunch menus you can do at home. Takes very les time to prepare.

These are the links for each of the menu items here:

Palak Paneer, Trevti dal, Arbi roast, Parotta. curd rice, pickle – Lunch Menu

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 30 mins

Cook time: 60 mins

Total time: 1 hour 30 mins

Instructions

Pressure cook dal for trevti dal. Prepare dough for parotta. Pressure cook arbi.Keep basmati rice for trevti dal. Keep some normal rice for curd rice. ( You can use same rice for both)/
Do the cutting, slicing works for palak paneer, pickle, curd rice, dal tempering. Cut the onions for palak paneer, tomatoes for trevti dal, tomatoes for palak paneer, grate carrot mango ginger for curd rice, mangoes for pickle, paneer for palak paneer.
Mix everything for pickle and keep it ready.
Prepare dal tadka first once dal is done.
Saute onion, tomato and spinach for palak paneer. When it is sauting, mix for curd rice.
Then blend for palak paneer and boil the palak paneer.
Lastly make the parotta when you are ready for lunch.

Wordpress Recipe Plugin by EasyRecipe

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.

5.0 from 2 reviews

Trevti dal/ Three Lentil Dal

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Indian

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 2cups

Ingredients

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

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.