Navrang Dal Recipe | Spicy Mixed Lentils | Healthy Indian Dal Recipe

Archana Doshi

July 16, 2024

5684 Ratings

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:6 Servings

Meal:Lunch

Cuisine:North Indian Recipes

I'm excited to share with you the Navrang Dal Recipe, a Spicy Mixed Lentils dish that is a true gem of Indian cuisine. This hearty and nutritious dal is a medley of various lentils, each bringing its unique texture and flavor, creating a dish that is as vibrant as it is delicious.

Navrang Dal, also known as Spicy Mixed Lentils, is a staple in many Indian households. This dish combines the goodness of multiple types of lentils, such as toor dal, moong dal, masoor dal, and chana dal, to name a few. The beauty of this recipe lies in its simplicity and the way it celebrates the earthy flavors of lentils, enhanced with a blend of aromatic spices.

Rooted in traditional Indian cuisine, Navrang Dal is perfect for a comforting meal any day of the week. It can be served as a main dish for lunch or dinner and pairs beautifully with steamed rice, jeera rice, or a variety of Indian breads like roti, naan, or paratha. This versatile dal also complements a range of side dishes, making it an excellent addition to your Indian meal spread.

Lentils are a powerhouse of nutrition, making this Spicy Mixed Lentils recipe a wholesome choice for a balanced diet. They are rich in protein, which is essential for muscle repair and growth, making this dish particularly beneficial for vegetarians and vegans. Lentils are also packed with dietary fiber, which aids in digestion and helps maintain a healthy gut. Additionally, they provide a good source of iron, folate, and other essential vitamins and minerals that contribute to overall well-being.

Serve Navrang Dal for a weeknight dinner or lunch along with Laccha Paratha, Aloo Gobi or Bhindi Masala, Peas Pulao and a cooling Burani raita.

You may also like other dal recipes, check them out and try them at your home.

Serve Navrang Dal for a weeknight dinner or lunch along with Laccha Paratha, Aloo Gobi or Bhindi Masala, Peas Pulao and a cooling Burani raita.

You may also like other dal recipes, check them out and try them at your home.

Ingredients

2 Green Moong Dal (Split)

2 Black Urad Dal (Split)

2 Pink Masoor Dal (Split)

1/4 Yellow Moong Dal (Split)

1 Arhar dal (Split Toor Dal)

2 Chana dal (Bengal Gram Dal)

2 Rajma (Large Kidney Beans)

2 Kabuli Chana (White Chickpeas)

1 Onion, finely chopped

2 Tomatoes, finely chopped

1 Ginger, finely chopped

4 Garlic, finely chopped

2 Green Chillies, finely chopped

1 Coriander Powder (Dhania)

1 Red Chilli powder

1 Garam masala powder

1 Kasuri Methi (Dried Fenugreek Leaves)

1 Ginger, cut to julienned for garnish

2 Ghee

1 Cinnamon Stick (Dalchini)

1 Cumin seeds (Jeera)

Salt, to taste

Instructions for Navrang Dal Recipe | Spicy Mixed Lentils | Healthy Indian Dal Recipe

To begin making Navrang Dal (spicy Mixed Lentils) Recipe, prep all the ingredients and keep ready.

Soak all the dals overnight.

Heat ghee in the pressure cooker over medium heat; add the cumin seeds, stick of cinnamon and allow it to crackle.

To this add the onions, ginger, garlic and green chillies and sauté till the onions turn lightly translucent.

Next add the chopped tomatoes and saute until the tomatoes are mushy and cooked.

Stir in the coriander, red chilli, and garam masala powder and give it a mix. Finally add the soaked dals to the cooker and salt to taste. Ensure the amount of water in the pressure cooker is 2 inches above the dals.

Pressure cook for 4 to 5 whistles and turn the heat to low and simmer for 20 minutes. Once done, turn off the heat and allow the pressure to release naturally.

Mash the cooked dals gently and stir in the kasuri methi. Check the salt and adjust to taste accordingly and give it another brisk boil just before you are ready to serve.

Once done, turn off the heat and transfer the Navrang Dal to a serving bowl and serve hot.

Serve Navrang Dal for a weeknight dinner or lunch along with Laccha Paratha, Aloo Gobi or Bhindi Masala, Peas Pulao and a cooling Burani raita.