Trevti Dal | Three Lentils
After green gram dal masiyal from TN and sobji dal from Bengal, the third instant pot recipe that I am going to post is from the land of Gujarat – The Trevti Dal. Trevti means three and as the name suggests we prepare this dal with toor dal, channa dal, and moong dal. Like sobji dal, this is also a no onion no garlic, vegan and a gluten-free dal recipe. Check out the quick video recipe and the detailed written recipe below. I would like to thank all my Gujarati friends for treating me with all the Gujarati delicacies and also for sharing the recipes. Even for this Ganesh Chaturthi along with kozhukattai, I relished the yummy churma laddoo. :-) I explored quite a few Gujarati recipes during the monthly thali theme, and I had the trevti dal on my list for the thali theme. But I went with the sweet and sour dal during that time and saved the trevti dal for this month. As I mentioned before, this trevti dal is a mild yet delicious dal with delicate flavors of green chili, cilantro, and ginger. Vaandu loves this dal, and that says it all. :-) He loves this with rice and also relishes this as a soup. With three lentils combined, you get a fair share of protein dosage too. Be it with roti or rice or thepla; this dal will surely brighten up the entire meal. Check out the video recipe here and please do subscribe to my youtube channel and stay tuned for more recipes.
Recap:
Day 3 | 2015 – Slow Cooker Rajma Day 3 | 2016 – Misal Pav and day 3, 2017 – Instant Pot Trevti Dal | Gujarati Trevti Dal
Instant Pot Mixed Lentils Recipe:
Ingredients:
Moong Dal – ¼ cup Channa Dal – ¼ cup Toor Dal – ¼ cup Salt – 1.5 tsp Sugar – ¼ tsp Oil – 1 tsp Cumin – 1 tsp Hing – ¼ tsp Turmeric – ½ tsp Bay leaf – 1 Cloves – 2 Cardamon – 1 Lemon Juice – 1 tbsp Water – 2 cups To grind Green chili – 2 Ginger piece – 1.5 inch Cilantro – 1 tbsp To garnish – Cilantro – 1 tbsp
Prep-Work:
Wash and soak the dal for 15 minutes. Grind the green chili, ginger, and cilantro together without adding any water.
Instant Pot Method:
Set the instant pot in saute mode and add the oil. Once the oil is hot, add cumin seeds, bay leaf, cloves, cardamom, and hing. Saute for a minute and as they start to splutter, add the washed and soaked dal. To this dal mix, add turmeric, sugar, and salt and combine them all. Then add the ground cilantro-ginger-green chili paste. Add two cups of water and mix all the ingredients nicely. Set the IP to manual mode and cook it for 10 minutes and let the pressure release naturally. Once the pressure is released, open the lid carefully and mix the dal. Set the IP back to the keep warm mode. If required, add ½ more cup of water. Finally, add the cilantro and lemon juice and turn off the IP or you can set it in keep warm mode until you serve.
Pressure Cooker Method:
Wash the three dals and pressure cook it by adding 2 cups of water and turmeric powder for up to 3 whistles. Once the pressure is off, mash the dal and set aside. Heat the kadai and add oil. Once the oil is hot, add cumin seeds, bay leaf, cloves, cardamom, and hing. Saute for a minute and as they start to splutter, add the cooked dal. Then add turmeric, sugar, ground cilantro-ginger-green chili paste and salt and mix. If required add ½ more cup of water and let it simmer for 5 minutes. Finally, add the chopped cilantro and lemon juice and turn off the heat.
Notes:
You can change the dal measure as per your preference. Three equal measure is preferable, but you can choose according to your preference. Adjust the salt and spices according to your taste. This recipe is a no onion no garlic dal recipe. But you can add both onion and garlic during tempering. You can use ghee while tempering but as I wanted to keep it vegan, I went with regular oil. I prefer grinding cilantro, green chili, and ginger, but instead, you can mince them finely or ground them roughly in a mortar pestle too.
📖 Recipe
