Navratan Dal as the name says is a lentil based recipe prepared using nine different kind of dals. Serve it zeera rice and laccha parathas. Here is how to make Navratan Dal.
Navratan Dal was always made by my mom during festivals such as Diwali, Holi for a grand family meal. I looked forward to eating it every year and literally pestered my mom to frequently prepare it. The other day, I got really tempted to relish Navratan Dal and straight away called my mom to note down her recipe.
Navaratan Dal as the name says is a lentil based recipe prepared using nine different kind of dals such as Tuver Dal, Chana Dal, Dhule Moong Dal, Hari Moong Dal, Dhuli Urad Dal, Kali Urad Dal, Kali Masoor Dal, Dhule Masoor Dal, Rajma et al.
Served along with Zeera Rice and Laccha Parathas, Navratan Dal is so good to eat that you won’t need any other accompaniment. Also, the tempering of ghee, cinnamon, cumin seeds, onion, green chilli and tomatoes gives a splendid flavour to Navratan Dal that you might have never tasted before!
In the olden days, Navratan Dal was made using tons of ghee and hence, this dal tasted heavenly but it used to feel heavy on the stomach. But, I have customized this recipe and used ghee only when it was dire for tempering.
Hence, my version of Navratan Dal turned to be equally nutritious and tasty but none of us felt bloated after eating it. You could customize the ingredients the way you like as well. Navratan Dal is scrumptious accompaniment that can be made regularly in your household. Prepare it soon and relish it like a royal! Here is how to make it.
The mix of these different varieties of lentils give this dish a very unique flavours and once cooked, it’ got a very unique texture. It’s a special dal that’s prepared during the festival time and it’s become a family tradition during festivals like Diwali, Holi and it can turn any meal into a grand celebration.
This dal recipe is simple to make, yet what makes it unique is the mix of a variety of dals and the tempering also give it a very different flavour and taste. With this recipe, you can turn a simple meal of dal and rice into a grand royal feast.
This dal recipe is so full of flavour that it can be had with pretty much any accompaniment like rice or roti and sometimes, it’s also eaten straight out of a bowl. This is mom’s special recipe that could just make your day and every family has a special recipe that has been made in the family for generations.
Traditionally, there is a lot of ghee that is used to make this dal recipe that aids the spices in releasing a delicious flavour and a divine aroma. The way my mom makes it at home, she adds a little extra spice for that lovely flavour and the spiciness gets masked when eaten with rice.
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Navratan Dal Recipe
Navratan Dal as the name says is a lentil based recipe prepared using nine different kind of dals. Serve it zeera rice and laccha parathas.
- 1/4 cup Tuvar Dal
- 1/4 cup Chana Dal
- 1/4 cup Dhuli Moong Dal
- 1/4 cup Dhuli Urad Dal
- 1/4 cup Kali Urad Dal
- 1/4 cup Kali Masoor Dal
- 1/4 cup Dhuli Masoor Dal
- 1/4 cup Rajma Soaked for 3-4 hours
- 2 tsp Ginger Garlic Paste
- Salt to taste
- 1 tsp Turmeric Powder
- 3 tbsp Fresh Coriander Chopped
- 2 tbsp Lemon Juice
- 3 tbsp Ghee
- 2 inch Cinnamon
- 1 tsp Cumin Seeds
- 1 cup Onion Chopped
- 3-4 Green Chilli Slit into half
- 8-10 cloves Garlic Crushed
- 1 cup Tomato Chopped
- 2 tsp Red Chilli Powder
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.
Add 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.
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