Tuesday, 5 January 2010

Trevti Daal










It's freezing weather, snowing outside and central heating is constantly on to keep house warm. My younger one is at home because some of the schools are shut, so we were at home and staying cosy. It's lunch time and I asked him what shall I make and he replied Daal-roti, now I have to tell you this Daal-roti story and where it's from. Once our BOLLYWOOD BAD MAN Gulshan Grover came on one of the Asian radio station, someone asked him "Aap ka favourite Khana?" He said Daal-roti in his scary voice. Whenever I ask family, what shall I cook, my DH taught our son these words "Daal-Roti "that time he found these words quite funny (he was about 2 years old) and he still tells me whenever I ask him! Now he is taller that me : ).








I decided not to make Daal-roti but, instead Daal-chaval, because I thought rice will cook quickly. In freezing weather my rotis get cold before even i sit down to eat, I love to eat very hot rotis. We agreed to eat rice with it. Here is the Daal recipe that my mum used to make, its one of my favourite Daals called Trevti Daal with fresh spinach. (Trevti means three)








You will need:








  • 1 medium katori of each daal (chana daal, masoor daal and yellow mung daal




  • small bunch of baby spinach or palak finely chopped




  • 3/4 green chillies (depending on hotness of chili), 1 inch piece of ginger and 4/5 cloves of garlic-- crushed




  • 3/4 medium fresh tomatoes finely chopped




  • few curry patta and fresh chopped coriander




  • half tsp turmeric powder




  • 1 tsp red chili powder




  • 1/4 tsp garam masala




  • 2 tsp dry coriander and cumin powder




  • salt according to taste




  • 1 tsp cumin seeds




  • pinch of hing (Asafoetida)




  • half tsp of methi seeds (Fenugreek)




  • 5 medium katori of water




  • 3/4 tbsp any oil (I use pomace olive oil)




Wash all the daal. In a large pressure cooker heat the oil. When it is hot, add cumin seeds and hing and after a few seconds, add the methi seeds. When the methi seeds get brown 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 til 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 except the spinach. Let the daal simmer for about 10-12 minutes on a medium heat and add finely chopped spinach.





Serve it hot with plain rice or chapattis. Our family favourite is with hot, steamy rice and papad :)

2 comments:

  1. hello ive visited your site and tried out your daal recipe and boy was it yummy!!
    thanks and keep supplying more great recipes.

    Raj

    ReplyDelete
  2. wow.... i love it like that.....just had something similar with methi leaves

    ReplyDelete

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