Trevti Dal | Gujarati Three Lentil Dal

Trevti dal is a simple and quick Gujarati dal made with a combination of 3 lentils - chana dal (split bengal gram), toor dal (split pigeon peas) and moong dal (split yellow gram). It's very mildly spiced dal and is a no-onion no garlic dal. You can serve this dal along with roti/phulka or rice/jeera rice and any sabzi. 
Usually when I make dal, I add lots of garlic and make a onion-tomato base with little spices. When I saw this dal in Tarla Dalal's space, I was intrigued by the recipe, as it had no garlic, onion or any other masala. I thought the dal will be bland, but the tempering added a nice flavor to the dal. I served the trevti dal with jeera rice, roti and potato cluster beans fry. Off to the recipe now.

TREVTI DAL RECIPE

{ Mildly spiced Gujarati three lentil dal }
Serves 3

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Ingredients:
¼ cup chana dal / split bengal gram
¼ cup toor dal
¼ cup yellow moong dal / split yellow gram
½ tbsp ghee
1 tbsp oil
1 bayleaf
2 cloves
½ tsp cumin seeds / jeera
2 dry red chillies, broken into pieces
¼ tsp asafoetida / hing
1-inch ginger, grated
3-4 green chillies, finely chopped
1 small tomato, chopped
¼ tsp turmeric powder
1 tbsp lemon juice
Salt to taste
2 tbsp finely chopped coriander leaves
Method:
1.Wash the dals, add 1½ cups of water, turmeric powder and pressure cook for 3-4 whistles. Once pressure subsides, open and mash the dals.
2. Heat ½ tbsp oil in a kadai. Add ginger, green chillies and tomato. Fry till the tomato is soft and mushy.
3. Add the mashed dal, salt and water as required. Bring to boil and simmer for 5-8 minutes.
4. In a small pan, heat ghee and remaining oil. Add bayleaf, cloves, cumin seeds, red chillies and asafoetida.
5. When cumin crackles, pour the tempering into the dal. Add lemon juice, coriander leaves and mix.
Notes and Tips

• Adjust green chillies according to your spice preference.
• My chillies were mild, so I added red chilly powder in the tempering.