Gujarati Trevti Dal Recipe (Creamy Lentils Cooked in Mild Spices)
Trevti Dal is a quintessential Gujarati dish that brings together the goodness of three different lentils, each contributing its unique texture and flavor. This creamy lentil dish is tempered with aromatic spices, making it a flavorful and comforting meal. The inclusion of mashed chana dal adds a velvety texture that makes this dal irresistibly smooth and creamy. Perfectly paired with soft phulkas, Batata nu Shaak (Aloo Tamatar Ki Sabzi), or served with steamed rice and crispy roti ke papad, Gujarati Trevti Dal is an ideal choice for a weeknight dinner that promises warmth and satisfaction.
Cuisine: Gujarati
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1/4 cup (soaked for 30 minutes) |
| Chana Dal (Bengal Gram Dal) | 1/4 cup (soaked for 30 minutes) |
| Arhar Dal (Split Toor Dal) | 1/4 cup (soaked for 30 minutes) |
| Ginger | 1 inch (grated) |
| Garlic | 4 cloves (minced) |
| Onion | 1 (finely chopped) |
| Tomato | 1 (finely chopped) |
| Green Chilli | 1 (finely chopped) |
| Dry Red Chillies | 2 (whole) |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Lemon | 1/2 (juiced) |
| Coriander (Dhania) Leaves | A few sprigs (finely chopped, for garnish) |
| Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3
Instructions
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Prep the Lentils: Begin by washing and soaking the three types of dal (yellow moong dal, chana dal, and arhar dal) in water for about 30 minutes. Once soaked, drain the water, and then pressure cook the dals with turmeric powder and salt for about 3 whistles. After cooking, mash the lentils lightly and set them aside.
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Prepare the Tempering: While the dal is cooking, gather all the remaining ingredients. Heat oil in a kadai (or deep pan) over medium heat. Once hot, add cumin seeds and dry red chillies. Allow them to crackle and release their fragrance.
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Saute the Aromatics: Add the finely chopped onion to the kadai and sauté until it turns translucent. Once the onion is cooked, add the grated ginger and minced garlic. Continue cooking until the raw smell of garlic dissipates, about 1-2 minutes.
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Cook the Tomatoes: Add the chopped green chilli and tomato to the pan. Sauté occasionally and cook until the tomatoes soften and become mushy. Once the tomatoes have broken down, stir in the red chilli powder and cook for another minute to bring out the flavors.
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Combine the Dal: Now, add the mashed dal mixture to the kadai along with approximately 2 cups of water. Stir to combine and adjust the consistency of the dal. Season with salt to taste, and let the dal simmer for about 10 minutes, allowing the flavors to meld together.
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Finishing Touches: After 10 minutes, taste the dal and adjust the seasoning if needed. Finish by adding a squeeze of lemon juice and garnish with freshly chopped coriander leaves. Give it one last gentle stir.
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Serve: Serve the creamy and flavorful Gujarati Trevti Dal hot with phulkas and Batata nu Shaak (Aloo Tamatar Ki Sabzi) for a complete meal, or pair it with steamed rice and crispy, crunchy roti ke papad for a comforting and satisfying dinner.
Serving Suggestions
- With Phulkas & Batata nu Shaak: This combination provides a wholesome, traditional Gujarati meal full of flavors and textures.
- With Steamed Rice & Roti Ke Papad: The soft, aromatic dal complements the simple rice and crunchy papad for a delicious contrast of textures.
This Gujarati Trevti Dal is not just a treat for the palate but also a heartwarming comfort food perfect for any day of the week. The unique blend of spices and the smooth texture of the lentils make it a true Gujarati favorite that’s easy to prepare and delightful to eat. Enjoy!
