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Creamy Navratan (Nine Lentils) Dal

 INGREDIENTS:

  1. Pigeon Peas (Toor Dal) 2 tbsp
  2. Split Chickpeas (Chana Dal) 2 tbsp
  3. Yellow Split Gram (Moong Dal) 2 tbsp
  4. Whole Green Gram (Hari Moong Dal) 2 tbsp
  5. Split Black Gram (Urad Dal) 2tbsp
  6. Whole Black Gram (Sabut Urad Dal) 2 tbsp
  7. Red Lentils (Masoor Dal) 2 tbsp
  8. Whole Brown Lentils (Sabut Masoor Dal) 2 tbsp
  9. Kidney Beans (Rajma) 2 tbsp
  10. Cauliflower Florets 1/2 cup
  11. Green Peas 1/4 cup
  12. Carrot cut into small cubes 1/4 cup
  13. Paneer, grated 1/2 cup
  14. Onion 1 medium, thinly sliced
  15. Tomato 1 medium, chopped
  16. Ginger 1-inch grated
  17. Turmeric Powder 1/2 tsp
  18. Cumin powder 1/2 tsp
  19. Cumin Seeds 1/2 tsp
  20. Bay Leaf 1
  21. Salt to taste 
  22. Mustard Oil 1 tbsp
  23. Coriander Leaves 
  24. Lemon Juice 1 tsp

METHOD:

Serving Size: 4-5

Wash the dals and soak them for 2 hours. Pressure cook them with turmeric, salt and enough water until soft.

Heat oil in a pan and temper it with cumin seeds and bay leaf. Add sliced onion and saute until light golden.

Add grated ginger, tomato and cumin powder and cook until the tomato softens.

Add the cauliflower florets and carrot cubes. Sauté for 2-3 minutes, cover and cook until slightly tender.

Add the cooked dal and green peas, then simmer for 5–7 minutes. Remove from heat and gently fold in three-fourths of the grated paneer into the dal. The residual heat will soften the paneer perfectly without melting it into the broth.

Finish with coriander leaves and a few drops of lemon juice. Form a white, snowy mound in the center using the remaining grated paneer.

Garnish with a few finely chopped tomatoes over the white paneer. Heat a tiny splash of ghee with a pinch of red chili powder. Drizzle this oil in, swirling around the white paneer. Scatter chopped coriander leaves over the grated paneer and serve with steamed rice, jeera rice, roti or naan, onion salad and pickle. 




 


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