gujaratiEasyvegetariannut freesoy free

Trevti Dal

Name: Trevti Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 0.33 cup toor dal (washed and soaked 30 minutes); 0.33 cup chana dal (washed and soaked 30 minutes); 0.33 cup moong dal (yellow split, washed and soaked 30 minutes); 3 cup water (for pressure cooking); 1 pinch turmeric powder; 0.5 tsp salt; 1 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 2 pcs green chili (slit lengthwise); 2 tsp ghee; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 4 pcs garlic (cloves, finely chopped); 2 pcs dried red chili (broken in half); 1 pinch asafoetida; 1 pinch red chili powder; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(85)

TASTE SCORE

8/10

A hearty, protein-packed Gujarati dal made with three different lentils cooked together. Each lentil brings its own texture — toor dal melts into the gravy, chana dal adds a slight bite, and moong dal gives it body. Finished with a fragrant ghee tempering of cumin, garlic, and dried red chilies, this dal is comforting, nourishing, and perfect with steamed rice or roti.

PREP

10m

COOK

30m

SERVES

1 KATORI

212 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the lentils.
Wash toor dal, chana dal, and moong dal together under running water until water runs clear. Soak in enough water to cover for 30 minutes, then drain.
TIPSoaking softens the lentils and reduces cooking time. Don't skip this step — chana dal stays firm without soaking.
pressure cook · ~15 min
Pressure cook the dal.
1.Add drained lentils to the pressure cooker with 3 cups water and turmeric powder.
2.Close the lid and pressure cook on medium heat for 4-5 whistles.
3.Let the pressure release naturally, then open and whisk the dal until smooth.
simmer · ~10 min
Simmer the dal with aromatics.
1.Add chopped tomato, grated ginger, slit green chilies, and salt to the cooked dal.
2.Add 1 cup water to adjust consistency and bring to a gentle simmer.
3.Cook uncovered for 8-10 minutes, stirring occasionally, until tomatoes soften and flavors meld.
temper · ~3 min
Make the tempering.
1.Heat ghee in a small tadka pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds and saute until fragrant (20 seconds).
4.Add chopped garlic and saute until golden (1 minute).
5.Add dried red chilies, asafoetida, and red chili powder. Stir and immediately pour over the simmering dal.
TIPPour the tempering while the dal is still simmering — the sizzle locks in the aroma. Cover instantly after pouring to trap the flavors.
simmer · ~1 min
Finish with lemon juice.
Stir in the lemon juice and let the dal simmer for 1 more minute. Turn off the heat.
TIPAlways add lemon juice at the end — adding it too early can make the dal slightly bitter.
garnish
Garnish with coriander leaves and serve hot.
Ladle into bowls, top with fresh coriander leaves, and serve immediately with steamed rice or roti.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the lentils together for at least 30 minutes to ensure even cooking and softer texture.
2
Whisk the pressure-cooked dal vigorously until smooth for a velvety gravy-like consistency.
3
Add the tempering while the dal is still simmering to lock in the aroma instantly.
4
Stir in lemon juice only at the end to avoid bitterness from prolonged heat.
5
Let the dal rest for 5 minutes after tempering to allow flavors to deepen before serving.
6
For a thicker dal, reduce the water added in step 3 by 1/4 cup.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace ghee with 1 teaspoon of mustard oil or coconut oil for the tempering, and reduce the quantity to 1 teaspoon. This slashes fat while keeping the authentic tempering flavor — ideal for lighter everyday meals.

high protein

High-protein

Add 1/2 cup of cooked, shredded chicken or paneer cubes during the simmering step. This boosts protein content significantly and turns the dal into a more substantial one-bowl meal.

vegan

Vegan

Substitute ghee with any neutral vegetable oil or coconut oil in the same quantity. The dal remains fully plant-based without losing its rich tempering character.

jain

Jain

Omit garlic and onion-family ingredients entirely. Use asafoetida generously (3 pinches) in the tempering to mimic the savory depth. This keeps the recipe compliant with Jain dietary restrictions while still being flavorful.

spicy

Spicy

Add 1 extra slit green chili and 1/2 teaspoon of red chili powder to the simmering dal. Finish with a pinch of cayenne in the tempering for a fiery kick that chili lovers will enjoy.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

The trio of toor dal, chana dal, and moong dal provides a complete amino acid profile when paired with rice, making this dish an excellent vegetarian protein source.

✓

Rich in Dietary Fiber

Each lentil contributes soluble and insoluble fiber, which aids digestion, supports gut health, and helps maintain stable blood sugar levels.

✓

Packed with B Vitamins

Lentils are naturally rich in folate, thiamine, and niacin — essential for energy metabolism and red blood cell production.

✓

Low in Fat, High in Nutrients

With minimal ghee (2 tsp) and a base of legumes, this dal is a low-fat, nutrient-dense meal that provides sustained energy without heaviness.

QUESTIONS?

Frequently asked questions

Soaking is strongly recommended for chana dal — it stays firm and chewy without soaking. All three lentils benefit from a 30-minute soak to ensure even cooking and a creamy texture.