Navratan Dal is a North Indian lentil recipe prepared with 9 different types of dals/lentils. It is best served with jeera rice or lachha paratha. (gluten free and can be made vegan)
If you like this recipe, you can also try Urdachi Dal, Restaurant Style Dal Maharani, Hyderabadi Masoor Ki Khatti Dal, Malwa Dal, Shahi Dal and Dal Makhani.
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About Navratan Dal
Navratan means “nine gems”, and as the name suggests this lentil based recipe is prepared with nine different kinds of dals/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, needs simple pantry ingredients and comes together in under 30 minutes.
It is best served along with Zeera Rice, Matar Pulao or Lachha Parathas with a side of sliced onions, lemon wedges and papad. You can also serve it with Phulka, Tandoori Roti or any other lightly spiced Pulao.
You can double or triple the recipe, if making for a bigger crowd.
Ingredients
Lentils – This recipe uses 9 types of dals that includes tuvar dal, chana dal, dhuli moong dal, hari moong dal, dhuli urad dal, kali urad dal, kali masoor dal, dhuli masoor dal, and rajma.
Others – Other than these lentils, you will also need ginger garlic paste, salt, turmeric powder, fresh coriander and lemon juice.
You can make ginger garlic paste at home, or use a store bought one.
To temper the dal – For the tadka, you will need ghee, cinnamon, cumin seeds, onion, green chillies, garlic, tomato and red chilli powder.
I will recommend to make tadka in ghee for a rich flavour, but if you are looking for a vegan version you can substitute it with your choice of oil.
Adjust the green chillies as per your taste.
How to make Navratan Dal
Wash all the dals and soak them in enough water for 30 minutes.
Drain the water and add the dals in a pressure cooker along with 8 cups of water, ginger garlic paste, salt and turmeric powder.
Pressure cook until dal is done. Remove the pressure cooker from heat and let the pressure release. Whisk the dal well. Add more water, lemon juice and fresh coriander in the dal and mix well.
For tempering, heat ghee in a pan.
Add cinnamon and cumin seeds and let them crackle for a few seconds.
Add onion and fry until slightly browned.
Now add green chilli, garlic and tomato and fry for 3-4 minutes.
Switch off the heat and add red chilli powder.
Pour the tempering over the dals and mix well. Serve hot with steamed rice or peas pulao.
Storage Suggestions
Navratan Dal will last for 3-4 days, when stored in an air tight container in the refrigerator.
Reheat in a pan or microwave before serving. Add in hot water to adjust the consistency while reheating, as dal has the tendency to get thick while refrigerated.
Serving Suggestions
I prefer to serve Navratan dal with steamed rice, jeera rice or lachha paratha. You can also serve it with other Indian breads such as phulka, tawa paratha, Punjabi missi roti, tandoori roti or naan.
You can also serve it with matar pulao or any lightly spiced pulao. This dal can also be a part of your festive meals.
Recipe Card
Navratan Dal Recipe
Ingredients
- 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
- ¼ cup Rajma (Soaked for 3-4 hours)
- 2 teaspoon Ginger Garlic Paste
- Salt to taste
- 1 teaspoon Turmeric Powder
- 3 tablespoon Fresh Coriander (Chopped)
- 2 tablespoon Lemon Juice
For tempering
- 3 tablespoon Ghee
- 2 inch Cinnamon
- 1 teaspoon Cumin Seeds
- 1 cup Onion (Chopped)
- 3-4 Green Chilli (Slit into half)
- 8-10 cloves Garlic (Crushed)
- 1 cup Tomato (Chopped)
- 2 teaspoon Red Chilli Powder
Instructions
- Wash all the dals and soak them in enough water for 30 minutes.
- Drain the water and add the dals in a pressure cooker along with 6 cups of water, ginger garlic paste, salt and turmeric powder.
- Pressure cook until dal is done.
- Remove the pressure cooker from heat and let the pressure release.
- Whisk the dal well using a wire whisk. Add more water, lemon juice and fresh coriander in the dal and mix well.
- For tempering, heat ghee in a pan.
- Add cinnamon and cumin seeds and let them crackle for a few seconds.
- Add onion and fry until slightly browned.
- Now add green chilli, garlic and tomato and fry for 3-4 minutes.
- Switch off the heat and add red chilli powder.
- Pour the tempering over the dals and mix well.
- Serve hot with steamed rice or peas pulao.
Janani
Wow looks so good have to try for sure. I always do the tasks first then pour the dal in it and let it cook but this looks much better. Will def try it next time.
msnehamathur
Thnx Janani. Do try this version. I am sure you will love it.