Trevati daal

About Trevati daal

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

How to Make Trevati daal (Stepwise Photos)

Method

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

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps