Navrang Dal is a mix of nine different types of lentils cooked together in a medley of aromatic Indian spices. Dal is a staple food in Indian homes and is served every day. It is as creamy as Dal Makhni without the use of cream in it. It is a healthy dish that provides a good amount of protein to your body.
Serve Navrang Dal for a weeknight dinner or lunch.
Navrand Dal can be served with Luccha Paratha or Peas Pulao and raw mango raita.
You may also like other dal recipes, check them out and try them at your home.
Cuisine: North Indian Recipes
Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 40 M
To begin making Navrang Dal (spicy Mixed Lentils) Recipe soak all the dals except split moong and toor dal overnight. In the morning pressure cook everything together till it's cooked. Mash the cooked dal gently and keep it aside.
Heat a big wok on medium flame, pour oil or ghee, a stick of cinnamon and cumin seeds and let it splutter.
To this add the onions and sauté till it turns light brown.
Add the ginger garlic paste and cook until the raw smell of the paste goes away.
Now add the chopped tomatoes and slit green chilli and cook until the tomatoes are half done.
Add the coriander, red chilli, and garam masala powder and give it a mix and cook until the ghee or oil separates out.
Now add the cooked mashed dal to this, season with salt, add the required amount of water and let it simmer for ten minutes.
Now gently crush the kasuri methi between your palms and put it over the dal.
Bring it to a boil, switch off the flame and garnish with the ginger julienned.
Your Navang Dal is ready to be served, serve it with Laccha Paratha or Peas Pulao for a weeknight dinner.