A wholesome and flavorful lentil curry made from a harmonious blend of three different dals. This protein-packed dish has a creamy texture and is beautifully tempered with aromatic spices, making it a perfect comfort food.
Prep40 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
223cal
10gprotein
30gcarbs
Ingredients
0.25 cup Toor Dal (Also known as arhar dal or split pigeon peas)
0.25 cup Yellow Moong Dal (Skinless split yellow lentils)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Gujarati stir-fry where bitter gourd's sharp taste is beautifully balanced with the sweetness of jaggery and tang of tamarind. A unique and healthy dish that pairs perfectly with rotis and dal.
Prep20 min
Cook25 min
Soak30 min
Servings
About Trevti Dal, Steamed Basmati Rice and Karela nu Shaak
Protein-packed Trevti Dal with fluffy rice – a fiber-rich, soul-satisfying meal, mom's recipe style.
This gujarati dish is perfect for dinner. With 632.2 calories and 16.53g of protein per serving, it's a high-fiber option for your meal plan.
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0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Cook the Dals (30 mins soaking + 15 mins cooking)
Combine the toor dal, moong dal, and masoor dal in a bowl. Rinse them under running water 3-4 times until the water runs clear.
Soak the washed dals in ample water for at least 30 minutes. This step is crucial for a creamy texture. Drain the water completely after soaking.
Transfer the drained dals to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or approximately 15 minutes, until the dals are completely soft and mushy.
Allow the pressure to release naturally. Once safe, open the cooker and whisk the dal vigorously with a wire whisk or the back of a ladle until it becomes smooth and creamy. Set aside.
2
Prepare the Tadka (Tempering) (10-12 mins)
Heat ghee in a separate pan (tadka pan or small kadai) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the cumin seeds, hing, and dried red chillies. Sauté for another 30 seconds until the cumin seeds are fragrant and slightly browned.
Add the finely chopped onion and sauté until it turns translucent and light golden, which should take about 5-6 minutes.
Stir in the ginger-garlic paste and slit green chillies. Cook for 1 minute until the raw aroma disappears.
Add the finely chopped tomato and cook until it becomes soft and pulpy, about 4-5 minutes.
Add the spice powders: red chili powder, coriander powder, and garam masala. Sauté for one more minute, stirring continuously to prevent burning.
3
Combine and Simmer (5 mins)
Pour the entire prepared tadka mixture into the cooked dal in the pressure cooker.
Mix everything thoroughly to combine. Bring the dal to a gentle simmer over low-medium heat.
Let it simmer for 5 minutes, allowing the flavors of the tadka to meld beautifully with the dal.
If the dal seems too thick, add 1/2 cup of hot water to adjust to your desired consistency and simmer for another minute.
4
Garnish and Serve
Turn off the heat. Stir in the fresh lemon juice for a tangy finish.
Garnish generously with freshly chopped coriander leaves.
Serve the hot Trevti Dal with steamed basmati rice, jeera rice, or fresh rotis.
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 tbsp Coriander Leaves (freshly chopped, for garnish)
2 tbsp Grated Coconut (fresh or desiccated, for garnish)
Instructions
1
Prepare the Bitter Gourd (10 mins prep + 30 mins rest)
Wash the karela thoroughly. Lightly scrape the outer ridged skin with a peeler or knife; do not peel it completely.
Cut off the ends, slit the karela lengthwise, and use a spoon to scoop out and discard the seeds and white pith.
Chop the karela into thin 1/4-inch half-moon slices.
Place the slices in a bowl, add 2 tsp of salt, and toss well to coat. Let it rest for 30 minutes. This process, called maceration, helps draw out the bitter juices.
2
Squeeze out Bitter Juices (5 mins)
After 30 minutes, you will see a significant amount of liquid in the bowl.
Take small handfuls of the salted karela and squeeze firmly between your palms to remove as much water as possible.
Discard the bitter liquid. This step is crucial for a palatable dish. Set the squeezed karela aside.
3
Sauté Aromatics (5 mins)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
