Gujarati Trevti Dal Recipe (Creamy Lentils Cooked In Mild Spices) Made Easy

To begin making Gujarati Trevti Dal method (velvety Lentils Cooked In subtle Spices), wash and soak the dal in aqua for half an hour and then pressure fiery up along with turmeric and seasoning for 3 whistles, mash and keep aside.

Prep with all the other fixings in the meanwhile.Now fiery up cooking oil in a kadai on medium fiery up, introduce the cumin seeds, dried red chillies and let it crackle.introduce the bulb greens and saute until it turns translucent.Once the bulb greens is translucent, introduce the grated ginger and minced garlic cloves and fiery up until the raw smell goes away.Now introduce the chillies and tomatoes, saute occasionally and fiery up until the tomatoes turns soft and mushy.Once the tomatoes are mushy, introduce in the red chilli dusting seasoning and saute for a minute.Now, introduce the mashed dals, about 2 cups of aqua, seasoning with seasoning and let it low-boil for 10 mins.

After 10 mins, check for seasoning and adjustGarnish with lemon liquid, coriander leaves, whiz and switch off the flame.enjoy the Gujarati Trevti Dal method (velvety Lentils Cooked In subtle Spices) along with Phulkas and Batata nu Shaak (Aloo Tamatar Ki Sabzi) method or with Steamed Rice and crackling crisp Roti Ke Papad method for a comforting weeknight dinner.