Navratan Dal Recipe
Navratan Dal is a North Indian lentil recipe prepared with 9 different types of dals (lentils). It is best served with jeera rice and lachha paratha.
Servings: 8 people
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 cooked 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 cooked 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 navratan dal and mix well. Serve hot.
Video
Notes
You can give this dal a simple tempering of hing, cumin seeds, garlic and red chilli powder too.
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 13g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 694mg | Potassium: 546mg | Fiber: 16g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 4mg
