How to Make Trevti Dal Vegan and Gluten Free

by Kathy Gori

Trevti dal is a Gujarati dish and it features a combo of three dals cooked with spices and vegetables no matter what sort of meal you're preparing, there's always room for a warm spicy dal dish.


  • ½ Cups Moong dal
  • ½ Cups Urad dal
  • ½ Cups Chana dal
  • Cups hot water
  • 1 onion, chopped
  • 3 large sgallots or garlic cloves minced
  • 1 1 inch piece of ginger minced
  • 2 Serrano chilies seeded and chopped
  • 1 Tablespoon coconut oil
  • 2 Star anise
  • 1 Cinnamon stick
  • 6 curry leaves, frozen or fresh
  • 1 Teaspoon Brown mustard seeds
  • 1 Pinch hing (aka asafoetida)
  • 1 16 oz can chopped tomatoes
  • ½ Teaspoons turmeric
  • ½ Feet chopped fresh cilantro
  • salt to taste
  • Instructions

    Step 1

    Get your dals ready

    Step 2

    Mix the three dals together.

    Step 3

    Wash and rinse them.

    Step 4

    Put the cleaned dal into a pot and add in 5 1/4 cups of hot water.

    Step 5

    Boil the dal until it's tender. Skim off any scum that may rise to the surface.

    Step 6

    It doesn't take too long to boil the dal into tenderness; about 45 minutes or so . Many people use pressure cookers, but I don't own one and have been cooking dal for 25 years without one.

    Step 7

    I just bring things to a rapid boil and turn down the heat. I let the dal bubble until it's ready. If you start to run out of water and your dal isn't tender yet, just add in a bit more water.

    Step 8

    When the dal is done, set it aside. Chop up your spices.

    Step 9

    Mince the shallots or garlic.

    Step 10

    Chop the chilies.

    Step 11

    Get everything ready to go.

    Step 12

    In a large pan or kadhai, heat the coconut or vegetable oil.

    Step 13

    When the oil is hot add in the brown mustard seeds. When the mustard seeds start to pop, add the onion, garlic or shallots, chilies, asafoetida, curry leaves star anise , and cinnamon.

    Step 14

    Cook everything down until the onions, shallot or garlic are translucent, and things are aromatic.

    Step 15

    Add the tomatoes and turmeric to the spice mix.

    Step 16

    Cook it gently until everything is blended and tender.

    Step 17

    Add it to the cooked dal mixture.

    Step 18

    Simmer it all together for about 5 minutes. Sprinkle the chopped fresh cilantro over the dal and mix it in.

    Step 19

    Season it with salt to taste.

    Step 20

    Then serve it up to hungry guests. Cheers!This dal dish is a great example of how a lovely vegan, gluten free entree can be whipped up without having to change anything! I love stuff like this!!