Navrang Dal Recipe (Spicy Mixed Lentils)
Cuisine: North Indian | Course: Lunch | Diet: High-Protein Vegetarian
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 4
Navrang Dal, a vibrant and hearty dish, is an Indian delicacy made with a mix of lentils and beans, infused with aromatic spices. This recipe blends different types of dals (lentils), such as green moong dal, urad dal, and masoor dal, with a rich tempering of ghee, cinnamon, and cumin seeds. The spices bring out the full flavors, while the kasuri methi (dried fenugreek leaves) add an earthy, aromatic touch, making this dal a comforting and nutritious dish. It’s perfect for a satisfying lunch or dinner when paired with laccha paratha or peas pulao.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 2 tablespoons |
| White Urad Dal (Split) | 2 tablespoons |
| Black Urad Dal (Whole) | 2 tablespoons |
| Pink Masoor Dal (Split) | 2 tablespoons |
| Masoor Dal (Whole) | 2 tablespoons |
| Rajma (Large Kidney Beans) | 2 tablespoons |
| Kabuli Chana (White Chickpeas) | 2 tablespoons |
| Yellow Moong Dal (Split) | 1/4 cup (soak for 20 minutes) |
| Arhar Dal (Split Toor Dal) | 1 tablespoon (soak for 20 minutes) |
| Onion (finely chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Ginger Garlic Paste | 1 tablespoon |
| Green Chilli (slit) | 1 |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 2 teaspoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Ginger (cut into julienne for garnish) | 1-inch piece |
| Ghee | 2 tablespoons |
| Cinnamon Stick (Dalchini) | 1 stick |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Salt | To taste |
Instructions
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Soak the Dals: Begin by soaking all the lentils and beans (except split moong dal and toor dal) overnight. In the morning, rinse them thoroughly and set them aside. The split moong dal and toor dal can be soaked for 20 minutes if you prefer a quicker soak.
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Pressure Cook the Lentils: In a large pressure cooker, add all the soaked dals along with the split moong dal and toor dal. Add enough water to cover the lentils and pressure cook for about 3-4 whistles or until all the lentils are tender and soft. Once done, mash the cooked dal gently with a spoon or hand blender to your desired consistency and keep it aside.
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Prepare the Tempering: In a large wok or pan, heat the ghee over medium flame. Add the cinnamon stick and cumin seeds. Let them splutter and release their flavors into the ghee.
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Cook the Aromatics: Add the finely chopped onions and sauté them until they turn a light golden brown. Next, add the ginger garlic paste and cook it for a couple of minutes until the raw smell disappears. This step adds depth and richness to the flavor profile.
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Add Tomatoes & Spices: Now, add the chopped tomatoes and slit green chilli to the pan. Cook the mixture until the tomatoes soften and turn pulpy. Then, add the coriander powder, red chilli powder, and garam masala powder. Stir well and cook the mixture until the ghee or oil separates from the masala, which usually takes a couple of minutes. This step is crucial for infusing the spices into the base.
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Combine Dal & Simmer: Once the spices are cooked, add the mashed lentils to the wok. Mix everything well, ensuring the dal is fully incorporated with the spices and tempering. Season with salt to taste and add water as required to achieve your desired consistency. Let the dal simmer on low heat for about 10 minutes, allowing the flavors to blend together.
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Finish with Kasuri Methi & Garnish: While the dal is simmering, crush the kasuri methi between your palms to release its flavor, and add it to the dal. Stir it in and bring the dal to a final boil. Turn off the heat once done. For an added touch of freshness, garnish the dal with julienned ginger.
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Serve: Your Navrang Dal is now ready to be served. Serve it hot with laccha paratha (layered flatbread) or peas pulao for a wholesome and flavorful meal.
Tips for the Best Navrang Dal:
- Variety of Lentils: You can use a variety of lentils in this recipe, and each will add a unique flavor and texture. The more variety, the more vibrant and flavorful the dal will be.
- Consistency of Dal: You can adjust the consistency by adding more water if you prefer a thinner dal. Some like it thick and hearty, while others prefer a more soupy consistency.
- Spice Level: Adjust the amount of red chilli powder and green chilli according to your spice tolerance. For a milder version, reduce the green chilli or omit the red chilli powder.
- Tempering: If you want an even more aromatic flavor, you can add a pinch of hing (asafoetida) along with the cumin seeds for extra depth.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~12g |
| Carbohydrates | ~35g |
| Fiber | ~8g |
| Fat | ~6g |
| Sodium | ~300mg |
This high-protein dal makes for a nutritious and satisfying dish, providing you with a good balance of protein, fiber, and essential vitamins.
Why You’ll Love This Navrang Dal
Navrang Dal is a wholesome, hearty, and highly nutritious dish that can easily become a staple in your kitchen. The combination of various lentils and beans ensures a protein-packed dish that is both filling and full of flavor. Whether you serve it with a warm, crispy laccha paratha or a fragrant peas pulao, this dal will be a hit for both your taste buds and your health!
