Gujarati Trevti Dal
Finally the house shifting has completed and while there is still some work going on, I managed to find some ‘me’ time and get back to blogging, which I thoroughly missed. While I haven’t cooked and shot much in the last 10 days, I did manage to complete some posts that were pending since long time, one of them being the Gujarati Trevti Dal, which I had bookmarked during my Gujarati Cuisine Challenge in one of the groups.
I cooked and shot this particular recipe couple of months ago but since it was summers, I was not willing to post a Dal recipe on the blog and was waiting for the arrival of monsoons, when the weather and the mood is apt for hot dals. Since I am a big fan of mixed dals at home, this recipe of using 3 dals together with select spices and the Gujarati touch of adding the green chilli, ginger and garlic paste makes it unique and delicious. Trevti Means Three in Gujarati and hence the use of 3 dals, namely Toor or Tuvar or Arhar dal, Moong Dal and Chana Dal, staple dals available in every household. So, by now, you must be convinced that this is going to be a fairly easy recipe but I assure you, it tastes absolutely delicious and especially if you are like me who like to pair it with Methi Theplas in true Gujarati style.
For Vegetarians, Dal is one of the major source of protein but I simply look at it as my dinner option when its raining outside and I have a warm bowl of dal for company or when I am simply not in the mood to make some elaborate soup.
There is a certain amount of ease in dal preparation and hence it is a number one choice when you are in a hurry and hungry both. The amalgamation of the carb – protein – fat gives you total pleasure, keeps you full and happy. Making Dal is not at all difficult. All you need is a pressure cooker, 15 odd minutes and a meal of dal chawal is always ready.
When I was working and living alone in Mumbai city few years ago, I used to reach home pretty late from work and when it rains in Mumbai, commuting gets a little more difficult. I used to be drenched and soaking wet in rains, tired to my bones and the only thing I would look forward to is reaching home and making Dal Chawal. Some roasted papad or chips and pickles, total bliss! Those were my 20’s when I was a little lighter and did go for my walks inspite of my busy schedule and yes, did have the occasional chips too.
As I mentioned earlier, I shot this during the winters, early February when it was still pleasant in Mumbai and we had just returned back from our Yercaud trip and my Bangalore visit to meet husband who was on a project there. Coming back home to the Dal Chawal, Papad and Achar combination was just perfect!
Till today, whenever we are both back from our travels, we end up eating Dal Chawal. In fact, the first thing my husband does when he arrives at Mumbai Airport after frantic travels is call me up to keep some hot dal chawal ready. Few morsels of rice, mixed with dal that has been tempered with jeera, hing and some spicy red chillies in ghee or clarified butter, only makes you realise – this is home baby!
This recipe is once again adapted from my favourite Chef Tarla Dalalji, with very few changes. This is one of those Gujarati Dals that is not sweet and goes really well with a spicy side of vegetables like potatoes or cabbage or just plain steamed rice and some raita or papad on the side too.
We love mixed dals so this is often made at home with different variations like addition of tomatoes, onions etc. to make things less monotonous and delicious at the same time. Everyday consumption of protein for vegetarians is necessary and dals have been a part of our thali or meals since ages. No wonder it is comfort food as the moment a morsel of dal mixed with rice goes in your mouth, you get that instant comfort and satisfaction which by the way, no fancy Risotto would do for us Indians.
You can travel the whole world, but you will always come back home for that bowl of comfort food!
Check out the recipe (with step by step pics) of the Gujarati Trevti Dal and pair it with few of my favourites like Jeera Rice, Phodniche Bhaat or Tempered Rice in Maharashtrian style, Suki Batatyachi Bhaji, Potato Roast
Recipe for Gujarati Trevti Dal
Prep Time – 15 to 20 mins
Cook Time – 20 mins
Serves – 3 nos.
- ¼ cup of Chana Dal
- ¼ cup of Tur Dal or Arhar Dal
- ¼ cup of Moong Dal
- ½ tsp Cumin Seeds or Jeera
- ¼ tsp Mustard Seeds or Rai
- 2 nos. Cloves or lavang
- 1 nos. bay leaf or tej patta
- Couple of Whole red chillies
- 2 tblsp of Ginger, garlic and Green chilli paste
- ¼ tsp Turmeric powder
- 1 tblsp oil
- Hing a pinch
- Salt as per taste
- Coriander leaves for garnish
- Water as required for cooking the dal
- Wash and soak the dals for 15 mins.
- Pressure cook them with some turmeric and salt.
- Once cooked, mash them slightly and keep aside.
- In a kadhai or non stick pan, heat some oil, add mustard seeds and allow it to crackle
- Then add some jeera, hing, whole red chillies, cloves and bay leaf. Saute well for couple of seconds.
- Add the garlic, ginger and green chilli paste and saute for few more minutes.
- Now add the cooked and mashed dal. Mix well and let it simmer for few minutes.
- Check the consistency of the dal and add water if required along with salt.
- Once the dal starts boiling, add the finely chopped coriander leaves and switch off the flame.
- Serve it with either Methi Theplas or Rice Variety of your choice.