INSTANT POT TREVTI DAAL | THREE LENTILS DAAL WITH SPINACH

What is Gujarati Trevti Daal? 

In Gujarati, Trevti translates Three and Daal is basically dry lentils or pulses. This vegan mixed lentils recipe for Trevti dal also known as Chevti dal. Traditionally, trevti daal is made using Chana daal, Toor (arhar) daal and Moong daal. This creamy daal is cooked without onion and surprisingly without sugar too and simmered with mild spices. We have used masoor daal instead of toor daal.

Three Lentils Daal With Spinach

✓ easy, quick and vegan ✓  gluten-free, filling and inexpensive ✓ delicious, flavourful and comforting ✓ nutritious, wholesome and packed with protein ✓ perfect with Ghee rice

What to do with leftover dried lentils?

This daal is great for when you only have a small portion of dried lentils left. You cant make a full meal from one daal, so by adding two more you only need a bit of each.

What is the consistency of Trevti Daal?

Usually Gujarati daal and other lentils little thinner than any other Punjabi daal, however, there is no hard and fast rule. Every Gujarati households have their own preferences and version of this daal. If having it with rice, make it thinner if you want to scoop it with roti or naan, keep the consistency same as pancake batter. What to serve with Trevti daal We like to make this daal when we want to just eat some daal with boiled basmati rice. It’s so comforting. You can also serve it as a side to a dry curry like Aubergine stir-fry and with soft chapattis. You could also make Carrot Sambharo alongside it too.

Can you reheat Trevti daal

You can easily re-heat this daal. It will thicken as it cools so add a few tbsp of water to get it to your desired consistency when reheating. It is best to reheat on the stove rather than an in the microwave to get the best results. How to store cooked daal? Refrigerator- Leftover daal or lentils will keep 3-4 days in the refrigerator. Store in an air-tight container. Freezer -To also answer the question of whether you can freeze Trevti daal – you absolutely can. Lentils freeze very well. Just wait for the daal to fully cool, then transfer to a freezer-friendly container. Reheat-When defrosting, I recommend reheating on the stove and not just in the microwave, the texture of the daal is much better that way. You could also do a second tempering or vaghar of oil and cumin seeds, small pinch of garam masala and some lemon juice to really boost the daal again. For the Tempering / Vaghar  

  1. Daal (chana daal, masoor daal and yellow mung daal) – if you want to use toor daal then skip masoor daal.
  2. Baby spinach or palak – palak is an Indian variety of spinach which has larger leaves than baby spinach.
  3. Green chillies, ginger and garlic – frozen works fine too.
  4. Fresh tomatoes – if you don’t have it use canned or tomato paste.
  5. Turmeric powder
  6. Red chilli powder
  7. Garam Masala
  8. Coriander and cumin powder
  9. Lime or lemon juice
  10. Cumin seeds
  11. Hing (Asafoetida) – optional
  12. Methi seeds (Fenugreek)
  13. Oil (I use pomace olive oil)

How to make Daal in Indian Stovetop pressure cooker?

Wash all the daal. In a large pressure cooker heat the oil. When it is hot, add cumin seeds and after a few seconds, add the methi seeds. When the methi seeds get brown add spinach and saute for few seconds. Then add all of the daals and fry them for a few seconds. Now add water with salt and turmeric powder. Close the pressure cooker lid and cook till you hear three whistles. Allow to cool naturally. Open the pressure cooker and transfer the cooked daal into a heavy bottom pan and add the remaining ingredients. Let the daal simmer for about 10-12 minutes on medium heat. If you want you may add another tadka.

Instant Pot Trevti Daal with Spinach Step by step and video 

Video recipe of Instant Pot Trevti Daal
 

Tips

Make sure the lentils you have in your pantry are not too old, it may take more time in cooking. This recipe is prepared with without soaking the lentils, but if you want to soak, soak for 30-40 minutes, but reduce pressure cooking time to 10 minutes. You can skip garlic if you are following no onion-garlic diet. Don’t have baby spinach? use any other leafy greens such as swiss chard, kale or carrot leaves. One can add spinach leaves once daal is almost cooked. We have made another vaghar of oil, red chilli powder and dry red chilli for photographic purpose.

Other Daal recipes:

Daal Bafla Gujarati Chana Daal – Instant Pot Garlic Moong Daal with Carrot Greens Dhaba Daal Fry Sprouted Moong Beans and Amaranth Leaves Daal Mixed Daal with Turnip Greens Green Moong Beans in Yogurt Gravy Puy Lentil and Swiss Chard Daal Mixed Lentil and Dill Daal

Other Instant Pot recipes:

Vegan Brussels Sprouts Korma Curry Instant pot Doodh Poha Kheer Instant Pot Matar Vatana Dhokli Palak Paneer Instant Pot

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