Nine-Gem Mixed Lentil Curry
Quick Rajasthani Navratan Dal Recipe
Navratan Dal, meaning “nine gems,” is a nutritious Rajasthani-inspired mixed dal. It combines nine lentils for rich flavor and protein. This shorter version keeps it authentic yet simple. Serve with rice, roti, or paratha. Serves 4.
Ingredients
Mixed Dal (about 1 cup total):
• 2 tbsp each: toor dal, chana dal, moong dal (dhuli), masoor dal, urad dal (dhuli)
• 1 tbsp each: whole moong, whole masoor, rajma, kabuli chana (or adjust to 9 types)
Other:
• ½ tsp turmeric
• Salt to taste
• 4 cups water
• 1 onion, finely chopped
• 1 tomato, pureed
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp red chili powder
• ½ tsp garam masala
• 2–3 tbsp ghee/oil
• 1 tsp kasuri methi, crushed
• Fresh coriander for garnish
Tadka:
• 2 tbsp ghee
• ½ tsp cumin
• 2 dried red chilies
• Pinch hing
Step-by-Step Instructions
First, rinse and soak all dals for 4–6 hours (rajma longer if needed).
Next, drain and pressure cook with water, turmeric, and salt for 4–5 whistles. Let pressure release naturally. Dals should be soft.
Meanwhile, heat ghee in a pan. Add cumin seeds and let them splutter.
Then, sauté onions until golden brown.
Add ginger-garlic paste and green chilies. Cook for 1 minute.
Stir in tomato puree. Cook until oil separates.
Now, add coriander powder, red chili powder, and garam masala. Mix well for 1 minute.
Pour in cooked dal. Stir gently and simmer for 10 minutes. Add water for desired thickness.
Crush kasuri methi and add it. Simmer 2 more minutes.
Finally, prepare tadka: Heat ghee, add cumin, red chilies, and hing. Fry until aromatic.
Pour tadka over dal. Garnish with coriander.
Serve hot with a lemon squeeze!
Quick Tips
• Soak well for soft texture.
• Use ghee for authentic richness.
• Keep semi-thick consistency.
Enjoy this healthy, flavorful dal!
