Instant Pot Trevti Daal (three Lentils Daal With Spinach)

Make a delicious meal by pairing it with soft and fluffy round and soft gujarati rotlis .

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.

And don’t worry, if you are struggling to pronounce “Trevti” .. so am I! 😆

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.

To make Trevti Three Lentil and Spinach daal you will need:

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

For the Tempering / Vaghar

1. Cumin seeds

2. Hing (Asafoetida) – optional

3. Methi seeds (Fenugreek)

4. 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

Instant Pot Trevti Daal -Three Lentil Daal with Spinach

Ingredients

Trevti daal

• ½ cup yellow lentils moong daal
• ½ cup red lentils masoor daal
• ½ cup split Bengal gram chana daal
• 100 g spinach fresh chopped
• 1 tsp. red chilli powder
• 1 tsp. turmeric powder
• 2 tsp. ground cumin and coriander
• ¼ tsp. garam masala
• 1 medium tomato chopped
• 1-2 green chilli minced
• 2 tsp. ginger-garlic minced
• Salt to taste
• 1 tbsp. lemon/lime juice

Vaghar

• 3 tbsp. oil
• 1 tsp. cumin seeds
• ¼ tsp. fenugreek seeds – optional
• Pinch hing – optional

Instructions

• Clean and wash all the lentils with cold water together and leave it aside.
• Select saute mode for 7 minutes on Instant Pot pannel.
• Heat oil, add cumin and methi seeds.
• Don’t let burn methi seeds, once they pop.
• Add spinach.
• Saute for 1 minute.
• Add washed lentils and saute for 3 minutes.
• Now add 500-600ml water and mix.
• Add chopped tomatoes, all the spices, ginger, garlic, chilli and salt.
• Cancel the saute mode.
• Close the lid and set the valve on sealing position.
• Press pressure cooker on HIGH for 12 minutes.
• Once done, after 10 minutes NPR release the pressure by choosing venting valve.
• Mix the daal, add little water if it is too thick.
• Saute for 1 minute if you want.
• Add lemon juice.
• Serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note:- This post was originally posted on 5th January 2010 but I have updated the post since with newer photos and content.

Instant Pot Trevti Daal -Three Lentil Daal with Spinach

Ingredients

Trevti daal

• ½ cup yellow lentils moong daal
• ½ cup red lentils masoor daal
• ½ cup split Bengal gram chana daal
• 100 g spinach fresh chopped
• 1 tsp. red chilli powder
• 1 tsp. turmeric powder
• 2 tsp. ground cumin and coriander
• ¼ tsp. garam masala
• 1 medium tomato chopped
• 1-2 green chilli minced
• 2 tsp. ginger-garlic minced
• Salt to taste
• 1 tbsp. lemon/lime juice

Vaghar

• 3 tbsp. oil
• 1 tsp. cumin seeds
• ¼ tsp. fenugreek seeds – optional
• Pinch hing – optional

Instructions

• Clean and wash all the lentils with cold water together and leave it aside.
• Select saute mode for 7 minutes on Instant Pot pannel.
• Heat oil, add cumin and methi seeds.
• Don’t let burn methi seeds, once they pop.
• Add spinach.
• Saute for 1 minute.
• Add washed lentils and saute for 3 minutes.
• Now add 500-600ml water and mix.
• Add chopped tomatoes, all the spices, ginger, garlic, chilli and salt.
• Cancel the saute mode.
• Close the lid and set the valve on sealing position.
• Press pressure cooker on HIGH for 12 minutes.
• Once done, after 10 minutes NPR release the pressure by choosing venting valve.
• Mix the daal, add little water if it is too thick.
• Saute for 1 minute if you want.
• Add lemon juice.
• Serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

It is a beautifully refreshing and summery starter or side that is so light. Serve at lunch or alongside a barbeque with Hibiscus, Rose and Basil Seeds cooler.

VEGAN WATERMELON CARPACCIO SALAD WITH TAHINI

Watermelon Carpaccio

The combination of crisp and sweet watermelon and the zing of lemony dill works wonders with creamy and earthy tahini.

I think what makes this salad so appealing is the gorgeous blush colour of the watermelon … I guess it is true, we really do “eat with our eyes”!

Carpaccio is an Italian hors d’oervre traditionally made with thinly sliced raw meat or fish and served with lemon and olive oil.

We have thinly sliced our watermelon to make a vegan watermelon carpaccio. The addition of tahini and walnuts replaces some of the protein which would have been provided by the meat.

How to choose the best watermelon from the supermarket

These are tips that I have learnt from my Mum over the years. No wonder my Dad always complained when she spent too long in the supermarket …

• Pick up the watermelon – it should feel heavy for its size, which means it is full of water and therefore ripe.
• Look for a firm watermelon, free from cuts or dents.
• The melon of the skin should be dark green, dull, and shine-free.

How to store leftover watermelon?

If you find yourself with more watermelon then you can eat before it spoils, store it properly.

This happens as here in the western world usually we don’t get cut melons the way they sell in the Indian subcontinent.

If you have leftover watermelon, make sure you store it right away before it starts going bad.

Refrigerate – Wrap the cut watermelon in cling film and store in the fridge away from strong odours and finish eating in the next couple of days. After 3 days it will go stale, slimy and smelly.

Freeze – Cut the watermelon, remove the rind and cut into cubes, store it in a freezable container, and freeze it right away.

Use it in making watermelon slush, granite, smoothie or mojito later. I love my Watermelon Mocktail which is so refreshing and easy to prepare.

Ingredients for Watermelon Carpaccio

● Watermelon ● Dill ● Mint ● Red Onion ● Walnuts ● Capers – these bring out an extra lemony and salty flavour to the salad

● Tahini – to make the tahini easy to drizzle, add some boiling hot water to the tahini paste and whisk vigorously until smooth.

● Olive Oil – Extra virgin olive oil works well.

● Lemon Juice – the juice from freshly squeezed lemons is the best but you can also use bottled lemon juice.

How to make Watermelon Carpaccio Salad

● Cut the watermelon into rounds about 2 inches thick

● Cut the rounds into 8 equal pieces

● Remove the rind and cut the triangles into 1cm thickness with a sharp knife – save for later use. See tips below

● Slice red onions and chop dill and mint.

● Assemble the salad with the watermelon, dill, mint, red onion, capers and walnuts.

● Drizzle with tahini, lemon juice and olive oil just before serving.

● Serve immediately.

Can I make this salad in advance?

This salad is best eaten immediately after making. The watermelon will release a lot of water when it is cut so will make the salad soggy if left for a long time.

Adjust the ingredients for dietary restrictions

Nut allergy – can be omitted if making for allergy sufferers or use any other nuts which can be tolerated, or add any other seeds such as hemp, sunflower, or pepitas.

Vegetarian diet – If you are not following a vegan diet, you could add crumbled feta or even grilled halloumi to the salad.

Tips:

If you cut the watermelon and it isn’t sweet – which sadly sometimes happens :(, you can add a pinch of sugar to bring out the sweetness

Why not use a vegetable peeler to make paper-thin watermelon ribbons instead of cutting the watermelon into pieces.

Rocket or arugula also works wonders with crisp watermelon instead of the dill

If you do not have capers, you could add olives instead – they have a similar taste profile

Make a jam using the watermelon rind

We love these Vegetarian and Vegan Summer Salad ideas:

Strawberry and Watercress Salad

Grilled Corn, Nectarine and Mixed Bean Salad

Fresh watermelon mojito salad

Vegan Watermelon Carpaccio Salad with Tahini

Ingredients

• ½ watermelon cut into thin slices
• 1 medium red onion chopped lengthwise
• 5-6 tbsp. walnuts roughly chopped
• 10 tbsp. dill chopped
• 4-5 tbsp. mint leaves roughly torn.
• 4-5 tbsp. tahini
• 3-4 tbsp. extra virgin olive oil
• 2-3 tbsp. lemon juice

Instructions

• In a big wide plate or bowl put everything except oil and tahini and gently mix.
• Drizzle oil and tahini.
• If you want to top it up with extra walnuts or mint, go ahead.
• Serve immediately.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.