Ingredients: 2 tablespoons Green Moong Dal, 2 tablespoons White Urad Dal, 2 tablespoons Kali Urad Dal, 2 tablespoons Masoor Dal (Split), 2 tablespoons Masoor Dal, 2 Tablespoons Rajma, 2 Tablespoons Kabuli Chana, 1/4 Cup yellow moong dal – soaked for 20 minutes, 1 tablespoon arhar dal – soaked for 20 minutes, 1 onion – finely chopped, 1 tomato – finely chopped, 1 tablespoon ginger garlic paste, 1 green chili – Cut, 2 teaspoons Coriander Powder, 1 teaspoon Red Chilli Powder, 2 teaspoons Garam Masala Powder, 1 Tablespoon Kasoori Methi, 1 inch Ginger – Finely chopped (for garnish), 2 tablespoons Ghee, 1 Dal Sugar, 1 teaspoon cumin seeds, salt – as per taste
Time in minutes: 40 Servings: 4 Course: Lunch Diet: High Protein Vegetarian
Instructions: To make Navrang dal, first soak all the lentils overnight. Soak pili moong dal and arhar dal for 20 minutes. Put the lentils in the pressure cooker in the morning and cook till 3 years come. After the cooker cools, mash the pour and keep it aside. Now heat oil in a pan and add ghee to it. After that add cinnamon, cumin and let it cook for 15 seconds. After 15 seconds, add onion and let it cook till it turns light brown. Now add garlic ginger paste and let it cook for 2 minutes. After 2 minutes, add chopped tomatoes, green chilies and cook till the tomatoes soften slightly. Now add coriander powder, red chili powder, garam masala powder and cook for 3 minutes. After 3 minutes, add the cooked lentils, salt, water as per the usage and let it cook for 10 minutes. After 10 minutes, add Kasuri methi to it and mix. After 2 minutes, add ginger to it and turn off the gas. Serve Navrang dal with gram flour and chilli vegetable and phulka for dinner.