Trevati daal


    1 Oil 4 tbsp,
    2 Bay leaf  2 nos
    3 Dry red chillies 2 nos, 2 nos
    4 Ginger 2 tsp
    5 Asafoetida Pinch
    6 Turmeric powder ½ tsp
    7 Split Bengal gram( chaana daal) ½ cup
    8 Pigeon peas (toor daal ) ½ cup
    9 Split green gram (moong daal) ½ cup
    10 Onion ¾ cup
    11 Green chillies 2 nos
    12 Tomatoes 1 cup
    13 Stock of pulses 1 glass
    14 Salt To taste
    15 Garlic 7-8 nos

preparation method

Heat 3 tbsp oil in a deep pan and add bay leaf, dry red chillies, finely chopped ginger, asafetida, turmeric powder, add in the boiled split Bengal gram, pigeon peas, split green gram and finely chopped onion in it and let it cook
Now add finely chopped green chillies, finely chopped tomatoes and stock of pulses in it and mix it properly
After this add salt in it and cover it with a lid and let it cook for some time.
For tampering- Heat 1 tbsp oil in another pan and add mashed garlic in it and sauté it
Now add dry red chillies and asafoetida in it and mix it and pour it on trevati daal
Finally garnish it with coriander leaves and serve hot

Serving Suggestions

    Serve 4
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By: Chef Shantanu Gupte

Show: India Unlimited

Prep:25 Mins Cook: 15 to 30 minutes

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