Trevti Dal

Name: Trevti Dal
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 50 gram (1 feastful) udad dal; 50 gram (1 feastful) yellow mung dal; 25 gram chana dal; 1 medium to big tomato finely chopped; 1 tbsp ginger garlic green chillies paste (1 inch ginger only); 1 tsp salt; 1/4 tsp turmeric powder; 1/8 tsp asafoetida powder; 2 tbsp oil; 1 tsp cumin seeds; as needed Chopped coriander leaves to garnish

Priyangi Pujara @TheDivine

Malawi, Africa

#With
Bansi Kotecha is one of my favourite authors on Cookpad. She is not good at cooking only, but also has got an outstanding talent in her food presentation and photography. In Spite of me being a total stranger to her, she searched me up on what's app and gave me the good news of winning contests all the 3 times! So I dedicate this recipe of my favourite dish to her and take this opportunity to thank her from the bottom of my heart
#mybestrecipe #mummy #dinner #quick
This dal has been my favourite since my childhood. We used to eat/drink bowls and bowls full of Dal every time my mum made it. Now it's my hubby's and my daughter's favourite too.
It is super easy, super quick and super delicious.

Priyangi Pujara @TheDivine

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Ingredients

30 min

2 people

50 gram(1 feastful) udad dal
50 gram(1 feastful) yellow mung dal
25 gram chana dal
1medium to big tomato finely chopped
1 tbspginger garlic green chillies paste (1 inch ginger only)
1 tspsalt
1/4 tspturmeric powder
1/8 tspasafoetida powder
2 tbspoil
1 tspcumin seeds
as neededChopped coriander leaves to garnish

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Steps

30 min

1

Combine all the 3 types of Dal. Wash well. Add about 509 ml water and a tsp oil to it. Pressure cook on slow flame till 5 whistles.
2

Heat oil for tampering. Add cumin seeds, asafoetida and turmeric powder. When cumin seeds turn golden brown, add g-g-g paste. Fry for a second or two.
3

Add tomatoes and salt. Let it fry till they are completely cooked and till oil floats on the top. Pour it in the boiling Dal.
4

Add a bit of hot water to adjust consistancy. This dal should have normal thick consistency...not watery thin nor pulpy thick. Allow the dal to boil for 2-3 min on medium to low flame. Remove from heat.
5

Garnish with chopped coriander leaves and service with ghee vali Bhakhri. It doesn't go very well with rice, but tastes very delicious with Bhakhri.

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Priyangi Pujara @TheDivine

on March 07, 2021 05:21

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋