Embark on a culinary adventure with this delightful Three Lentil Dal, a dish that’s as nourishing as it is flavorful. This recipe, often referred to as Trevti Dal, is a simple yet satisfying meal perfect for any occasion.
Trevti Dal / Three Lentil Dal
This lentil dish brings together the earthiness of different lentils, creating a unique texture and taste. It’s a hearty and comforting meal, easily adaptable to your preferred level of spice.
### Ingredients:
- 1/2 cup Toor Dal (Split Pigeon Peas)
- 1/4 cup Moong Dal (Split Yellow Lentils)
- 1/4 cup Masoor Dal (Red Lentils)
- 4 cups Water
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ginger-Garlic Paste
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1-2 Green Chilies, slit (adjust to taste)
- 1 tablespoon Oil or Ghee
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- Pinch of Asafoetida (Hing)
- 1/2 teaspoon Red Chili Powder (adjust to taste)
- 1/2 teaspoon Garam Masala
- Salt to taste
- Fresh Coriander Leaves, chopped for garnish
Instructions:
- Prepare the Lentils: Rinse all three lentils (Toor Dal, Moong Dal, and Masoor Dal) thoroughly under cold water until the water runs clear. This helps remove any impurities and excess starch.
- Cook the Lentils: In a pressure cooker or a large pot, combine the rinsed lentils with 4 cups of water, turmeric powder, and ginger-garlic paste. Pressure cook for 3-4 whistles or until the lentils are soft and mushy. If using a pot, simmer over medium heat for 25-30 minutes, or until the lentils are tender. Keep an eye on the water level, adding more if needed.
- Prepare the Tempering (Tadka): While the lentils are cooking, prepare the tempering. Heat oil or ghee in a small pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds and asafoetida. Sauté for a few seconds until fragrant.
- Sauté the Aromatics: Add the finely chopped onion to the pan and sauté until golden brown. This step is crucial for developing the depth of flavor in the dal. Next, add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and pulpy.
- Combine and Simmer: Once the lentils are cooked and the tempering is ready, carefully pour the tempering into the cooked lentils. Add red chili powder, garam masala, and salt to taste. Mix well to combine all the flavors.
- Simmer the Dal: Bring the dal to a simmer and let it cook for another 5-10 minutes. This allows the flavors to meld together beautifully. Adjust the consistency by adding more water if needed. The dal should be neither too thick nor too thin.
- Garnish and Serve: Garnish the Three Lentil Dal with fresh coriander leaves before serving. Serve hot with rice, roti, or naan bread. You can also enjoy it as a soup on its own.
- Optional: For an extra creamy texture, you can blend a small portion of the cooked dal with an immersion blender before adding the tempering.
Enjoy this simple yet flavorful Trevti Dal, a perfect addition to your meal rotation. The combination of lentils offers a delightful texture and a wealth of nutrients, making it a wholesome and satisfying dish.
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