Gujarati Trevti Dal

Name: Gujarati Trevti Dal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: ¼ cup Yellow Moong Dal (1/4 cup Yellow Moong Dal (Split) soaked for 30 minutes); ¼ cup Chana Dal (1/4 cup Chana dal (Bengal Gram Dal) soaked for 30 minutes); ¼ cup Split Pigeon Peas (1/4 cup Arhar dal (Split Toor Dal) soaked for 30 minutes); 1 piece Ginger (1 inch Ginger grated); 4 cloves Garlic (4 cloves Garlic minced); 1 piece Yellow Onion (1 Onion finely chopped); 1 piece Tomato (1 Tomato finely chopped); 1 piece Green Chili (1 Green Chilli finely chopped); 2 pieces Red Chili (2 Dry Red Chillies); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ½ piece Lemon (1/2 Lemon juiced); 1 sprig Coriander Seed (Coriander (Dhania) Leaves few sprigs, finely chopped for garnish); 1 tbsp Vegetable Oil (1 tablespoon Oil); 0 pieces Table Salt (Salt to taste)

A creamy, mild Gujarati lentil dish made by pressure-cooking three types of dal (moong, chana, toor) and simmering with a tempered spice base of cumin, dried chillies, and fresh aromatics.

25 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Ingredients

For 4 servings

Yellow Moong Dal¼ cup · 1/4 cup Yellow Moong Dal (Split) soaked for 30 minutes
Chana Dal¼ cup · 1/4 cup Chana dal (Bengal Gram Dal) soaked for 30 minutes
Split Pigeon Peas¼ cup · 1/4 cup Arhar dal (Split Toor Dal) soaked for 30 minutes
Ginger1 piece · 1 inch Ginger grated
Garlic4 cloves · 4 cloves Garlic minced
Yellow Onion1 piece · 1 Onion finely chopped
Tomato1 piece · 1 Tomato finely chopped
Green Chili1 piece · 1 Green Chilli finely chopped
Red Chili2 pieces · 2 Dry Red Chillies
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Lemon½ piece · 1/2 Lemon juiced
Coriander Seed1 sprig · Coriander (Dhania) Leaves few sprigs, finely chopped for garnish
Vegetable Oil1 tbsp · 1 tablespoon Oil
Table Salt0 pieces · Salt to taste

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Steps

1Wash and soak the three dals in water for half an hour. Drain, then pressure cook with turmeric powder and salt for 3 whistles. Mash and set aside.
2Heat vegetable oil in a kadai (wok) on medium heat. Add the cumin seeds and dry red chillies, and let them crackle.
3Add the finely chopped onion and sauté until it turns translucent.
4Once the onion is translucent, add the grated ginger and minced garlic, and cook until the raw smell disappears.
5Add the green chillies and chopped tomatoes, sauté occasionally, and cook until the tomatoes are soft and mushy.
6Once the tomatoes are mushy, add the red chilli powder and sauté for a minute.
7Add the mashed dals, about 2 cups of water, season with salt, and let it simmer for 10 minutes. After 10 minutes, check for salt and adjust if needed.
8Garnish with lemon juice and finely chopped fresh coriander leaves. Mix and switch off the flame.
9Serve the Gujarati Trevti Dal hot along with Phulkas and Batata nu Shaak or with Steamed Rice and Papad for a comforting weeknight dinner.