Navratan Dal Recipe Whiskaffair

on Jun 15, 2023, Updated Oct 19, 2023 If you like this recipe, you can also try Restaurant Style Dal Maharani, Hyderabadi Masoor Ki Khatti Dal, Shahi Dal, Dal Makhani, and Green Moong Dal.

About Navratan Dal

Navratan means “nine gems” in Hindi, and as the name suggests, this lentil-based Navratan dal recipe uses nine different kinds of dal (lentils). We make dal every day for lunch, so I always try to make some new variations to keep things exciting. Today, I decided to make this dal variation using 9 different lentils. It is a delicious combination of tuvar dal, chana dal, dhuli moong dal, hari moong dal, dhuli urad dal, kali urad dal, kali masoor dal, dhuli masoor dal, and rajma. This protein-rich dal is easy to make and needs simple pantry ingredients. Serve it with steamed rice, peas pulao, or phulka. Just before serving, sprinkle some crispy fried onions (Birista) on top for a rich taste.

tuvar dal (yellow pigeon peas) chana dal (Bengal gram) dhuli moong dal (split and skinned yellow lentils) hari moong dal (split yellow lentils) dhuli urad dal (split and skinned black lentils) kali urad dal (split black lentils) kali masoor dal (whole pink lentils) dhuli masoor dal (split and skinned pink lentils) rajma (red kidney beans)

Others – You will also need ginger garlic paste, salt, turmeric powder, cilantro (fresh coriander leaves), and freshly squeezed lime juice. To Temper The Dal – For the tadka, you will need ghee, cinnamon, cumin seeds, onions, green chilies, garlic, fresh red tomatoes, and Kashmiri red chili powder. I recommend making tadka in ghee for a rich flavor, but if you are looking for a vegan version, you can substitute it with your choice of oil. Adjust the green chilies as per your taste. Wash the following lentils and soak them in enough water for 30 minutes.

¼ cup tuvar dal ¼ cup chana dal ¼ cup dhuli moong dal ¼ cup hari moong dal ¼ cup dhuli urad dal ¼ cup kali urad dal ¼ cup kali masoor dal ¼ cup dhuli masoor dal

4 cups of water 2 teaspoon ginger garlic paste 2 teaspoon salt 1 teaspoon turmeric powder

Stir gently. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Open the lid. Whisk the dal well using a wire whisk. Add 2 more cups of water, 2 tablespoon freshly squeezed lime juice, and 3 tablespoon chopped cilantro and mix well. Add some more water if the dal is too thick for your liking. Check for salt and add more if needed. Press the SAUTE button and cook until the dal comes to a boil. Pressure cook for 1 whistle over high heat. Now reduce the heat to low and cook for 15 minutes. Remove the cooker from the heat and let the pressure release naturally. Whisk the dal well using a wire whisk. Follow the remaining recipe as mentioned above. Once the ghee is hot, add a 2-inch piece of cinnamon stick and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds. Add 1 cup of chopped onions and fry until slightly browned, stirring frequently.

3-4 green chilies (slit into half) 8-10 cloves of garlic (crushed) 1 cup of chopped tomatoes