Instant Pot Trevti Dal | Gujarati Trevti Dal - Vidhya’s Vegetarian Kitchen

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Instant Pot Trevti Dal | Gujarati Trevti Dal

Gujarati special no onion no garlic trevti dal prepared in Instant pot. A vegan and gluten free recipe with the delicate flavors of green chili, cilantro, and ginger

Prep Time15

Cook Time35

Total Time50

Course: Main Course, rice accompaniment

Cuisine: Gujarati, Indian

Keyword: Instant Pot Trevti Dal

Servings:

Calories: 97kcal

Author: Srividhya G

Ingredients

¼ cup Moong Dal
¼ cup Channa Dal
¼ cup Toor Dal
1.5 tsp Salt
¼ tsp Sugar
1 tsp Oil
1 tsp Cumin
¼ tsp Hing
½ tsp Turmeric
2 cups Water
1 Bay leaf
2 Cloves
1 Cardamon
1 tbsp Lemon Juice
To grind
2 Green chili
1.5 inch Ginger piece
1 tbsp Cilantro
To garnish -
1 tbsp Cilantro

Instructions

Wash and soak the dal for 15 minutes.
Grind the green chili, ginger, and cilantro together without adding any water.
Set the instant pot in saute mode and add the oil.
Once the oil is hot, add cumin seeds, bay leaf, cloves, cardamom, and hing.
Saute for a minute and as they start to splutter, add the washed and soaked dal.
To this dal mix, add turmeric, sugar, and salt and combine them all.
Then add the ground cilantro-ginger-green chili paste.
Add two cups of water and mix all the ingredients nicely.
Set the IP to manual mode and cook it for 10 minutes and let the pressure release naturally.
Once the pressure is released, open the lid carefully and mix the dal.
Set the IP back to the keep warm mode.
If required, add ½ more cup of water.
Finally, add the cilantro and lemon juice and turn off the IP or you can set it in keep warm mode until you serve.
Pressure Cooker Method - Wash the three dals and pressure cook it by adding 2 cups of water and turmeric powder for up to 3 whistles.
Once the pressure is off, mash the dal and set aside.
Heat the kadai and add oil.
Once the oil is hot, add cumin seeds, bay leaf, cloves, cardamom, and hing.
Saute for a minute and as they start to splutter, add the cooked dal.
Then add turmeric, sugar, ground cilantro-ginger-green chili paste and salt and mix.
If required add ½ more cup of water and let it simmer for 5 minutes.
Finally, add the chopped cilantro and lemon juice and turn off the heat.

Video

Notes

You can change the dal measure as per your preference. Three equal measure is preferable, but you can choose according to your preference.
Adjust the salt and spices according to your taste.
This recipe is a no onion no garlic dal recipe. But you can add both onion and garlic during tempering.
You can use ghee while tempering but as I wanted to keep it vegan, I went with regular oil.
I prefer grinding cilantro, green chili, and ginger, but instead, you can mince them finely or ground them roughly in a mortar pestle too.

Nutrition