Navrang Dal

by neetumamtani

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This recipe has been viewed 1314 times

To avoid the heavy makhni dal because of the cream, this dal gives excellent taste, better than makhni dal. One can also avoid desi ghee and go for oil.

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Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

1/2 cup whole moong (whole green gram)
2 tbsp rajma (kidney beans)
2 tbsp chana dal (split bengal gram)
2 tbsp kala chana (brown chick peas)
2 tbsp kabuli chana (white chick peas)
1 tbsp masoor dal (split red lentil)
1 tbsp black masoor dal (split red lentil)
1 tbsp safed vatana (dried white peas)
1 tbsp moong dal (split green gram)
1 chopped onion
2 chopped tomatoes
3 tsp chopped garlic (lehsun)
1 tsp cumin seeds (jeera)
1 tbsp ghee
1 tsp degi mirch
1 tsp coriander (dhania) powder
salt to taste
chopped coriander (dhania) for garnishing

Method

Soak the dals for five hours, drain and pressure cook along with salt and adequate water for 6-7 whistles on a slow flame.
Allow the steam to escape before opening the lid and keep aside.
Heat the ghee in a kadai and add the cumin seeds.
When the seeds crackle, add the onions and garlic and saute till the onions are pink.
Add the tomatoes and saute till soft and ghee start leaving the sides.
Add deghi mirch and coriander powder, mix well and saute for 2 minutes.
Add the cooked dal and mix well.
Simmer for 5-10 minutes.
Serve hot.