Trevti Dal (Creamy Mixed Lentils)
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This Gujarati Trevti Dal recipe is a delicious and creamy mixed lentil dish that is simple to prepare. A versatile Indian recipe that is a combination of three dals can easily be made vegan and gluten-free. All you need is 30 minutes!
“Trevti”, a Gujarati word means three; that’s why in this Trevti dal recipe, three different dals (lentils) are used. The blend of dals in this recipe creates a perfect balance of flavor and texture, rendering a creamy texture.
A popular dal from Gujarati cuisine, trevti dal is also known as chevti dal or yellow dal and typically has no onion or garlic. This makes for a simple recipe that can easily be prepared for lunch or dinner and can be served as a soup or with rice.
This mixed lentil dish is a mildly flavored dal, making it perfect for small children who may not like things very spicy quite yet. It can be made by either using the stovetop pressure cooker method or the Instant Pot method, and both ways of preparing trevti dal are quick, easy, and mainly hands-off.
Reasons to love this recipe
- This Gujarati dal recipe is ready in just 30 minutes.
- Vegan-friendly and plant-based, making it a healthy and inexpensive option.
- High in protein and nutrient dense.
- Needs only a few ingredients – it is a no-onion-garlic dal recipe.
Here’s what you need to make the recipe
Ingredient notes/swaps
- Chana dal – Also known as split Bengal gram, these are split chickpeas (garbanzo) that is very popular in Indian cuisine.
- Tuvar dal – Also known as toor dal, this is a split pigeon pea that is yellow in color.
- Moong dal – This is a split and skinned version of green gram (also known as moong or mung). Once the skin is removed, the color is yellow instead of green. It can be substituted with urad dal.
- Oil – I recommend using avocado or sunflower oil for its neutral flavor and high smoke point. It is also excellent for cooking vegan dishes (such as this one).
- Aromatics and spices – You will need a variety of aromatics and spices to flavor this dish, but the list is relatively short. Included are cumin seeds, asafoetida (hing), cloves (laung), bay leaf, turmeric powder, fresh ginger, Kashmiri red chilies, green chilies, and salt to taste.
- Lime – You will need some lime juice for finishing, and I highly recommend using freshly squeezed juice.
- Cilantro/Coriander – Adding some finely chopped coriander leaves (cilantro) to the dish as a garnish adds a beautiful color and flavor.
Notes
- Dal will thicken as it cools down, so dilute it as needed.
- In this recipe, you can substitute moong dal with urad dal.
- To make this dish gluten-free, use gluten-free asafoetida.
Variations to try
- For a dose of green, add spinach.
- Temper with ghee for a flavorful twist.
- You can also add the tempering at the end right before serving.
- Add curry leaves during tempering to amp up the flavor of this dal.
- Finish off with tempering instead of starting with it.
- Add onions and garlic – saute the chopped onions and garlic after adding the spices. Cook till the onions soften.
Prep ahead and storage tips
Refrigerator: Stores well in the refrigerator for up to 3 days.
Freezer: If you want to prep ahead, you could always make a double batch and stash it in the freezer for up to a month. Thaw overnight in the refrigerator before use.
Reheat: You can reheat trevti dal either in the microwave or stovetop. The dal thickens in the refrigerator, so you may have to add water to get it to the consistency you desire before you reheat it.
Serve it with
While this recipe for Trevtil dal can be served on its own, there are many options for what to serve with this mixed lentil dish. Here are a few of my favorites:
- Homemade rotis (chapati) – My foolproof method will show you how to make soft rotis every single time.
- Basmati rice – Whether you use the stovetop method or the Instant Pot method, basmati rice is always delicious when served with dal.
- Jeera rice – One whiff of this aromatic, fluffy basmati rice tempered with cumin seeds is enough to get your taste buds tingling.
- Jasmine rice – This fragrant rice is a good pairing with your favorite dals and curries.
- Aloo bhaji – This classic Indian dish of spiced potatoes is perfect for serving with Trevati Dal.
Other simple dal recipes to try
- Gujarati dal – a treasured recipe that has been adapted to cook in the Instant Pot. Best of all? You can cook your rice simultaneously, thanks to the pot-in-pot method.
- Instant Pot Langarwali Dal – a creamy mixed lentil curry that cooks effortlessly in the Instant Pot.
- Moong dal khichdi – This one-pot, 5-ingredient meal is easy on your stomach and is perfect for all ages.
- Dal palak (Spinach and Tomato Dal) – This hearty, vegetarian spinach dahl cooks up in one pot for a comforting meal you can easily pair with fresh rice or roti.
Trevti Dal (Instant Pot + Stovetop)
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 teaspoon cumin seeds
- ⅛ a pinch of asafoetida hing
- 1 inch ginger grated
- 2 Kashmiri red chilies
- 2 cloves (laung)
- 1 bay leaf
- 2 Indian or Thai green chilies (Bird's eye) chopped
- ¼ cup chana dal
- ¼ cup tuvar dal
- ¼ cup moong dal
- ½ teaspoon turmeric powder
- salt to taste
- 1 tablespoon lime juice
- 3 tablespoons finely chopped cilantro / coriander leaves for garnishing
Instructions
Instant Pot method
- Add oil to the steel insert of the Instant Pot and press the Saute function and set it to “medium” and wait till the display reads “Hot.” Add cumin seeds and as they begin to sizzle add asafoetida.
- After 10 seconds, add cloves, bay leaf, ginger, Kashmiri red chili, and green chilies. Saute for about 30 seconds till the raw taste of ginger disappears.
- Wash the dals and add them to the steel insert along turmeric powder and salt with 2.5 cups of water.
- [Optional Step] – You can cook Basmati rice along with dal. Place a trivet over the dal.
- Place the bowl with rice and water over the trivet. For 1 cup of Basmati rice, add 1.25 cups of water.
- Press the “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 10 minutes and set the pressure selection to high.
- Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
- Once the cooking cycle is complete allow the pressure to release naturally.
- Carefully remove the rice using tongs.
- Dilute the dal if required. Add lime juice and cilantro. Mix well.
- Serve it hot with rice and a veggie side dish.
Stovetop method
- Heat a tablespoon of oil in a pressure cooker. Add cumin seeds and as they begin to sizzle add asafoetida.
- After 10 seconds, add cloves, bay leaf, ginger, Kashmiri red chili, and green chilies. Saute for about 30 seconds till the raw taste of ginger disappears.
- Wash the dals and add them to the steel insert along with turmeric powder and salt with 2.5 cups of water.
- Close the cooker and wait till the vent goes off 4 times [ Note: Every cooker works differently and mine takes that long to get the dal nicely cooked]
- Shut the gas off and allow to cool naturally.
- Open cooker and mix well and then garnish it with lime juice and coriander leaves.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
