Trevati daal

Trevati daal

From   India Unlimited

Prep: 45 minutes

Cook: 20 minutes

Method: Easy

Course: Dal and Kadhi

Type: Gujarati

A traditional Gujarati dal made with a mixture of three dals and aromatic ingredients


  • Split Bengal gram (chana dal), soaked and boiled ½ cup
  • Split pigeon peas (tuvar dal), soaked and boiled ½ cup
  • Split skinless green gram (dhuli moong dal) ½ cup
  • Oil 4 tbsps
  • Bay leaves 2
  • Dried red chillies 4
  • Ginger, finely chopped 2 tsps
  • Asafoetida 2 pinches
  • Turmeric powder ½ tsp
  • Onions, finely chopped ¾ cup
  • Green chillies, finely chopped 2
  • Tomatoes, finely chopped 1 cup
  • Stock of pulses 1½ cups
  • Salt to taste
  • Garlic cloves, crushed 7 to 8
  • Fresh coriander leaves, chopped 1 tbsp


  • Heat 3 tbsps oil in a deep non-stick pan, add bay leaves, 2 red chillies, ginger, a pinch of asafoetida and turmeric powder and saute for 1 minute.
  • Add boiled split Bengal gram, pigeon peas, split green gram and onions and mix.
  • Add green chillies, tomatoes and stock of pulses and mix well.
  • Add salt and mix. Cover and simmer for a 5-6 minutes.
  • Heat 1 tbsp oil in a small non-stick pan, add garlic and saute till light golden.
  • Add remaining red chillies and remaining asafoetida and mix well. Add this tempering to the dal mixture.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.