Name: Jain Trevti Dal
Prep time: 10 min
Cook time: 25 min
Total time: 95 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅛ cup Split Pigeon Peas, split pigeon peas; ⅛ cup Split Yellow Mung Beans, split yellow gram; ⅛ cup Split Bengal Gram; 1 Green Chili Pepper, finely chopped; ¼ tsp Ground Turmeric; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; ⅛ tsp Asafoetida, hing; 4 Curry Leaves; 1 Dried Red Chili Peppers; ½ tbsp Lemon Juice, for tanginess; 1 tbsp Ghee, for tadka; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

1 hr 35 mintotal

35 min hands-on1 hr hands-off

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Drain the soaked mixed lentils. In a pressure cooker, combine the lentils with water, turmeric powder, and salt.
Process for 4 whistles until the lentils are completely softened. Whisk lightly to homogenize the base while retaining a subtle textural bite from the bengal gram.
In a separate pan, bring the ghee to heat. Add the mustard seeds and allow them to crackle to release their oils.
Follow immediately with cumin seeds, asafoetida, dry red chillies, curry leaves, and the chopped green chillies. Sauté briskly for a few seconds.
Pour the boiled lentil mixture into the tempering pan. Add hot water as needed to adjust the final consistency.
Bring the assembled dal back to a gentle simmer for 3-4 minutes to unify.
3–4 min
Remove from the heat source and actively stir in the lemon juice to provide bright acidity.
Garnish elaborately with fresh coriander and serve.

How to tell it's done

A moderately thick gravy, punctuated by distinct, tender grains of bengal gram.

Getting it right

Tip

Trevti means three: mung gives creaminess, pigeon peas add earthy depth and Bengal gram keeps a nutty bite without onion or garlic.

What to serve it with

A comforting daily staple that shines alongside fresh, hot Phulkas, steamed rice, and a crisp Kachumber salad.

Common mistakes

The three dals cook at different textures.: Soak them together and pressure cook until the chana dal is tender. Mash gently so the mung gives creaminess while the Bengal gram keeps bite.

Storing and reheating

Refrigerate Jain trevti dal in a covered container for up to 3 days. Reheat until hot, adding water if it thickens; freeze for up to 2 months.

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Ingredients