Making a Trevti Dal

Trevti dal, also known as three-lentil dal, is special for several reasons. It has a very Rich Flavor! By combining three different types of lentils (toor dal, masoor dal, and moong dal), trevti dal offers a rich and complex flavor profile. Each lentil brings its unique taste and texture to the dish, resulting in a harmonious blend of flavors.

The Nutritional Benefits are many and varied. Each type of lentil used in trevti dal provides a unique set of nutrients, including protein, fiber, vitamins, and minerals. By incorporating three types of lentils into one dish, trevti dal offers a diverse array of nutrients, making it a wholesome and nutritious meal.

I feel this type of dal offers textural variety. The combination of different lentils adds textural variety to trevti dal. Some lentils may cook down into a creamy consistency, while others retain their shape, adding depth and interest to the dish. This variation in texture enhances the eating experience and makes trevti dal more enjoyable.

In India, the dish has cultural significance. In Indian cuisine, dal holds a special place and is often considered the quintessential comfort food. Trevti dal showcases the culinary diversity of Indian cuisine by combining lentils commonly used in different regions of India. It represents the rich culinary heritage and diversity of the country.

Dal has considerable versatility in Indian cooking. The Trevti dal is incredibly versatile and can be served as a standalone dish with rice or bread, or as a side dish alongside other Indian curries and vegetables. Its versatility makes it suitable for everyday meals as well as special occasions. I feel this would work extremely well with any curry such as a lamb curry or a chicken curry.

Overall, trevti dal stands out for its rich flavor, nutritional benefits, textural variety, cultural significance, and versatility, making it a beloved dish in Indian cuisine.

Ingredients

• 1/4 cup split pigeon peas (toor dal)
• 1/4 cup split red lentils (masoor dal)
• 1/4 cup split mung beans (moong dal)
• 3 cups water
• 1 small onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 green chili, slit (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 tablespoons ghee or oil
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving (optional)

Preparation

1. Rinse all three lentils (toor dal, masoor dal, moong dal) under cold water until the water runs clear. Drain and set aside.
2. In a pressure cooker or a medium-sized pot, add the rinsed lentils and water. Cook until the lentils are soft and mushy. If using a pressure cooker, cook for about 3-4 whistles. If using a pot, it may take around 30-40 minutes.
3. Once the lentils are cooked, mash them slightly using the back of a spoon or a potato masher. Set aside.
4. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
5. Add chopped onions and sauté until they turn golden brown.
6. Add minced garlic, grated ginger, and slit green chili (if using). Sauté for another minute.
7. Add chopped tomatoes and cook until they are soft and mushy.
8. Add turmeric powder and mix well.
9. Pour the cooked lentils into the pan with the onion-tomato mixture. Stir well to combine.
10. Add salt to taste and let the dal simmer for a few minutes to allow the flavors to meld together.
11. If the dal seems too thick, you can adjust the consistency by adding a little water.
12. Garnish with fresh coriander leaves.
13. Serve hot with steamed rice or roti. Optionally, serve with lemon wedges for extra tanginess.