Navrang Dal Recipe ( Spicy Mixed Lentils)
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.
You may also like other dal recipes, check them out and try them at your home.
- 2 tablespoons Green Moong Dal (Whole)
- 2 tablespoons White Urad Dal (Split)
- 2 tablespoons Black Urad Dal (Whole)
- 2 tablespoons Pink Masoor Dal (Split)
- 2 tablespoons Masoor Dal (Whole)
- 2 tablespoons Rajma (Large Kidney Beans)
- 2 tablespoons Kabuli Chana (White Chickpeas)
- 1/4 cup Yellow Moong Dal (Split) , (soak for 20 minutes)
- 1 tablespoon Arhar dal (Split Toor Dal) , (soak for 20 minutes)
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1 tablespoon Ginger Garlic Paste
- 1 Green Chilli , slit
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 2 teaspoons Garam masala powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 inch Ginger , cut to julienned for garnish
- 2 tablespoons Ghee
- 1 Cinnamon Stick (Dalchini)
- 1 teaspoon Cumin seeds (Jeera)
- Salt , to taste
How to make Navrang Dal Recipe ( Spicy Mixed Lentils)
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.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.