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 with skin (Chilka Urad Dal) 2 tbsp
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 the 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.