There is a saying that the heart of a culture resides in its food, and nowhere is this truer than in the vibrant land of Gujarat, India. From its colorful festivals to its warm hospitality, Gujarat’s essence comes alive in every dish served. One such dish that captures the essence of Gujarati cuisine is the beloved “Trevti Dhal” – a comforting blend of flavors and culture that we’re about to explore in this blog.
Gujarati cuisine is celebrated for its harmonious marriage of flavors, colors, and textures. Trevti Dhal, a traditional lentil preparation, beautifully reflects this philosophy, making it a staple on Gujarati dining tables. This special Gujarati dish is a no onion, no garlic mixed dal which is simple to make. This goes well with roti or rice.
The name “Trevti Dhal” itself reveals its uniqueness. “Trevti” translates to “three” in Gujarati, indicating the three types of lentils that come together to create this delicious dish. The combination of split pigeon peas (toor dhal), split green gram (moong dhal), and split Bengal gram (channa dhal) creates a symphony of flavors and textures that’s both wholesome and inviting.
- Toor Dhal – ¼ cup
- Channa Dhal – ¼ cup
- Moong Dhal – ¼ cup
- Oil – 2 tbsp.
- Cloves – 2
- Cumin Seeds – ½ tsp.
- Bay Leaf – 1
- Red Chilli – 1 broken into 2 pieces
- Ginger Green Chilli Paste – 2 tsp.
- Asafoetida – ¼ tsp.
- Turmeric Powder – ¼ tsp.
- Salt – as needed
- Lemon Juice – 1 tbsp.
- Wash and soak the three dhals together for about 15-20 minutes.
- Pressure-cook the dhals until they're soft and mushy.
- In a separate pot, heat ghee and add cumin seeds. Allow them to crackle.
- Add asafoetida, dried red chilies, cloves, and bay leaf. Sauté for a moment.
- Stir ginger green chili paste.
- Add the cooked dhals, 1 cup of water and turmeric powder to this mixture and blend well.
- When the dhals boil, keep in simmer for 10 minutes and switch off the flame.
- Add lemon juice and mix well.
- Garnish with coriander leaves and serve hot with roti or rice.