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!
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.