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).
Jump to:
About Navratan Dal
Navratan means “nine gems” in Hindi, and as the name suggests this lentil-based recipe is prepared with nine different kinds of dal (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.
You can double or triple the recipe if making for a bigger crowd.
If you like this recipe, you can also try
- Restaurant Style Dal Maharani
- Hyderabadi Masoor Ki Khatti Dal
- Shahi Dal
- Dal Makhani
- Katachi Amti
- Kerala Sambar
- Green Moong Dal
- Cholar Dal
- Punjabi Dal Tadka
- Lauki Chana Dal
Ingredients
Lentils – This recipe uses 9 types of dal that include
- 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.
How To Make Navratan Dal
Soak The Dal
Wash ¼ cup rajma and soak it in water for 4 hours.
Wash
- 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
and soak them in enough water for 30 minutes.
Cook The Dal
In An Instant Pot
Drain the water and add the soaked rajma and dal in a 3-quart instant pot along with
- 4 cups of water
- 2 teaspoon ginger garlic paste
- 2 teaspoon salt
- 1 teaspoon turmeric powder
Stir gently.
Close the lid and set the valve to the sealing position.
Press the PRESSURE COOK button and set the timer to 12 minutes at high pressure.
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.
In A Stovetop Pressure Cooker
Follow the steps until you add water.
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.
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.
Cook over medium heat until the dal comes to a boil.
Temper The Dal
Heat 3 tablespoon ghee in a pan over medium-high heat.
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.
Now add
- 3-4 green chilies (slit into half)
- 8-10 cloves of garlic (crushed)
- 1 cup of chopped tomatoes
and cook for 3-4 minutes.
Switch off the heat and add 2 teaspoon Kashmiri red chili powder.
Pour the tempering over the dal and mix well. Serve hot.
Serving Suggestions
Serve Navratan dal with Steamed Basmati Rice, Jeera Rice, or Lachha Paratha.
You can also serve it with other Indian bread such as Phulka, Tawa Paratha, Punjabi Missi Roti, Tandoori Roti, or Naan.
It also tastes good with Matar Pulao or any lightly spiced pulao.
Sprinkle some Crispy Fried Onions on top just before serving for a nice rich taste.
Storage Suggestions
Navratan Dal will last for 3-4 days when stored in an airtight container in the refrigerator.
Reheat in a pan or microwave before serving.
Add some hot water to adjust the consistency while reheating, as dal has the tendency to get thick when refrigerated.
You Might Also Like
Recipe Card
Navratan Dal Recipe
Ingredients
- ¼ cup rajma (red kidney beans)
- ¼ cup tuvar dal (yellow pigeon peas lentils)
- ¼ cup chana dal (Bengal gram lentils)
- ¼ cup dhuli moong dal (split and skinned yellow lentils)
- ¼ cup hari moong dal (split yellow lentils)
- ¼ cup dhuli urad dal (split and skinned black lentils)
- ¼ cup kali urad dal (split black lentils)
- ¼ cup kali masoor dal (whole pink lentils)
- ¼ cup dhuli masoor dal (split and skinned pink lentils)
- 2 teaspoons ginger garlic paste
- 2 teaspoons salt (or to taste)
- 1 teaspoon turmeric powder
- 2 tablespoons freshly squeezed lime juice
- 3 tablespoons chopped cilantro (fresh coriander leaves)
For Tempering
- 3 tablespoons ghee
- 2 inch piece of cinnamon stick (dalchini)
- 1 teaspoon cumin seeds
- 1 cup chopped onions
- 3-4 green chilies (slit into half)
- 8-10 cloves garlic (peeled and crushed)
- 1 cup chopped tomatoes
- 2 teaspoons Kashmiri red chili powder
Instructions
- Wash rajma and soak it in water for 4 hours.
- Wash the lentils and soak them in enough water for 30 minutes.
Cook The Dal
In An Instant Pot
- Drain the water and add the soaked rajma and dal in an instant pot along with 4 cups of water, ginger garlic paste, salt, and turmeric powder.
- Stir gently.
- Close the lid and set the valve to the sealing position.
- Press the PRESSURE COOK button and set the timer to 12 minutes at high pressure.
- 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, lime juice, and cilantro, and mix well.
- Add some more water if the dal is thick for your liking. Check for salt and add more if needed.
- Press SAUTE button and cook until the dal comes to a boil.
In A Stovetop Pressure Cooker
- Follow the steps until adding water.
- 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.
- Add 2 more cups of water, lime juice, and cilantro, and mix well.
- Add some more water if the dal is thick for your liking. Check for salt and add more if needed.
- Cook over medium heat until the dal comes to a boil.
Temper The Dal
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add cinnamon and cumin seeds and let them crackle for 4-5 seconds.
- Add onions and fry until slightly browned, stirring frequently.
- Now add green chilies, garlic, and tomatoes and cook for 3-4 minutes.
- Switch off the heat and add red chili powder.
- Pour the tempering over the dal and mix well. Serve hot.
Mary
I just made this for lunch, and it was so delicious. I didn’t have all of the lentils, so I used five that I did have- whole urad, toor dal, split moong, red chori, and european green lentils. It came out so creamy and satisfying, and the spice level was perfect. My Dad does not like spicy food, so I gave him a bowl without the tempering, and he liked it.
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.