Navratni Dal is another new experiment with lentils in my kitchen. I was inspired for this experiment by an incident where a non-Indian colleague was discussing about the Indian lentils and how we prepare them, and then as we discussed about the various colors and textures of the Indian lentils, I was tempted to experiment with a mix of many lentils.
Navratni dal is a mix of 9 Indian lentils which are pressure cooked together and tempered with mild spices with the usual onion-tomato. Read on the complete detailed recipe below.
Moong dal: 3 tbsp.
Masoor dal: 3 tbsp.
Moth dal: 3 tbsp.
Black urad dal (whole): 3 tbsp.
Tuar dal: 3 tbsp.
Urad dal (washed): 3 tbsp.
Green moong dal (whole): 3 tbsp.
Green moong dal (broken): 3 tbsp.
Chana dal: 3 tbsp.
Cooking oil: 3 tsp.
Cumin seeds: 1 tsp,
Asafoetida: a pinch
Dry red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Tomato (chopped): 1
Salt to taste
Red chilli powder: 1 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Coriander leaves to garnish
- Soak the black urad dal, moth dal, chana dal and green moong dal together in water for about an hour.
- Drain the water and pressure cook all the lentils together with sufficient water and salt for 7-8 whistles. Turn off the flame and let the pressure release by itself.
- Heat oil in a pan and crackle the cumin seeds. Add the asafoetida and dried red chilli. Saute for a few seconds and ad the ginger-garlic paste and fry until the raw smell goes away.
- Add the green chilli and mix well. Add the onion and fry until they turn transparent.
- Add the tomato and sprinkle salt. Let cook until it becomes soft and mushy.
- Add the red chilli powder, coriander powder and garam masala and mix everything well. Let cook for another minute.
- Add the masala to the boiled dals and mix well. Add about a cup of water and mix everything well, simmer the dal for about 15 minutes.
- Remove from flame, garnish with coriander leaves and enjoy !!
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