Categories
Protein rich food

(167) Trevtidal( 3 mix dal)

Ingredients

  • 2 tbsp. Moong dal ( yellow).
  • 2 tbsp. Udad dal ( white).
  • 1 tbsp. Channa dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt
  • ½ tsp. Turmeric powder.
  • 1 tsp Red chilli powder.
  • 1 tsp. grated ginger.
  • 2-3 washed Kokum or 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 finely chopped Green chilli.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped coriander leaves.

Method

  1. Soak channa dal over night.
  2. Next morning wash thoroughly channa dal and cook separately.
  3. In another vessel wash moong dal and Udad dal togather and cook.
  4. In pressure cooker arrange mix dal ( moong dal and udad dal ) vessel at bottom , above it, keep small dish with channa dal and on top of it keep small vessel contains kokam with 3 tbsp. water.
  5. Cook all dals upto 2 whistles in pressure cooker.
  6. Remove dal pans from cooker and mix in another vessel.
  7. Heat dal vessel on medium flame and stir continuously otherwise moong dal and udad dal will stuck to bottom of the pan.
  8. Add remaining ingredients and cook till 2-3 boils.
  9. On another stove heat oil in tempering vessel.
  10. Add Mustard seeds and wait for crackling sound and add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves and Coriander leaves.Soute for 10-15 seconds. Pour vaghar in dal vessel and again cook for 2-3 boils. Stir continuously.
  11. Taste the dish before serving. Serve hot with Bajri roti or Jowar roti.
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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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