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Trevti Dal

Trevti Dal

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Trevti Dal is a majestic and profoundly aromatic Gujarati heritage meal, uniquely celebrated for its triple-lentil core and intense spiced-protein profile. This recipe features specifically prepared batches of yellow moong, split tur, and split chana dal simmered in a bold amount of ginger, green chilies, and traditional Gujarati spices. Known for its sophisticated yellow-golden appearance and status as a world-famous mandatory health-staple in traditional high-end Indian luxury household sessions, it represents the soulful heart of modern 'Lentil-Fusion' innovations. The taste is intensely rich and savory-mild, with the distinct textures of three lentils providing a unique professional-grade balanced lift. Best enjoyed hot with rotlis or rice. A mandatory choice for the refined regional meal seekers.

Trevti Dal Recipe
Three Lentil Mixed Dal
Best Healthy Gujarati Dal
Homemade Trevti Dal
Protein Rich Three Dal Mix
Traditional Mixed Lentil Stew
Prep Time10 mins
Cook Time25 mins
Servings4 People
DifficultyEasy
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Ingredients

1/2 cup Split pigeon peas (Tur dal)
1/4 cup Yellow moong dal
1/4 cup Split Bengal gram (Chana dal)
2 tbsp Oil or Ghee
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Ginger-Green chili paste
1/2 tsp Turmeric powder
1/4 tsp Hing
Salt to taste
Fresh coriander
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Cooking Instructions

Tips & Secrets

  • Using three specific lentils is mandatory for achieving the most authentic 'Trevti' (Triple) flavor profile.
  • Ensuring the chana dal is soaked for 30 minutes before cooking provides the absolute secret to achieving superior uniform softness with other lentils.
  • The addition of a few curry leaves provides the essential herbal-aroma lift.
  • Always whisk the dal lightly to ensure the signature rustic-creamy finish is maintained.

Nutritional Information(Per 1 bowl (200ml))

Calories

190 kcal

Protein

12g

Fat

6g

Carbs

22g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.