Gujarati Recipes
Trevti Dal Recipe
Prep Time | 60 minutes |
Cook Time | 25 minutes |
Servings |
MetricUS Imperial
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Ingredients
for pressure cooking the lentils
other ingredients
- tsp ½ inch ginger + 1 green chili crushed to a paste in mortar-pestle or 1ginger-green chili paste
- tsp ½cumin seeds
- 1 cup small tomato chopped, about ⅓chopped tomatoes
- tsp ½red chili powder
- pinch a generousof asafoetida/hing
- 3 cloves/lavang
- 1 small to medium tej patta/indian bay leaf
- 1 or 2 dry red chilies/sookhi lal mirch
- 1 tsp lime juice or add as required
- 1 cup of water to be added later
- 2 tbsp Oil
- salt as required
Ingredients
for pressure cooking the lentils
other ingredients
|
|
Instructions
pressure cooking the lentils
- take ⅓ cup each of chana dal, moong dal and arhar dal in a bowl or pan.
- rinse all the three lentils well in water and then soak them in enough water for 1 hour.
- drain the lentils.
- take the lentils in a pressure cooker. add ½ tsp turmeric powder.
- pour 2.5 cups water.
- stir and then pressure cook the dals for 8 to 9 whistles till they are softened and cooked thoroughly.
- lightly mash the dal with a spoon and keep aside.
tempering and further cooking
- heat 2 tbsp oil in a small pan.
- add the following spices - ½ tsp cumin seeds, 1 small to medium tej patta and 3 cloves.
- stir and fry the spices till the cumin seeds splutter and all the spices become aromatic. fry on a low flame so that the spices do not get burnt.
- then add a generous pinch of asafoetida and 1 or 2 dry red chilies.
- fry till the red chilies change their color.
- add 1 tsp ginger green chili paste.
- stir and saute for about 15 to 20 seconds.
- then add ⅓ cup chopped tomatoes and stir well.
- add ½ tsp red chili powder. stir and saute the tomatoes till they soften.
- once the tomatoes are softened, pour the entire tempering mixture along with the oil in the cooked dal.
- stir well and add 1 cup water.
- season with salt.
- stir and keep the pressure cooker on the stove top and bring to a simmer. do stir at intervals so that the lentils don't stick to the bottom of the cooker. simmer for 6 to 7 minutes on a low to medium flame.
- then add 1 tsp lime juice.
- now add 2 tbsp chopped coriander leaves. stir again and switch off the flame.
- serve trevti dal hot with some steamed rice or soft chapatis or phulkas.
Recipe Notes
for cooking lentils in a pot:
add the soaked lentils along with 3 to 3.5 cups water in a pot. add a few drops of oil along with the ½ tsp turmeric powder. stir well. cover the pot and cook the lentils till they are softened completely. if the water becomes less, then add some more hot water.
substitutions:
moong dal - masoor dal or moth dal
red chili powder - cayenne pepper
oil - ghee
lime juice - 2 to 3 kokum