Dals / lentils are important part of Indian cuisine. Every region of India has unique flavours of Dal.Lets indulge into one more unique flavour , Navra Ratna Daal . Nav means nine and ratan means a jewel and daal is lentil , so the english translation of navratan daal is nine jewels lentils .
We will be needing :
Red Chori / azuki bean 1/4 cup
Kala Chana / Bangal gram / black chickpeas – 1/4 cup
Black eyed beans (lobia) – 1/4 cup
Soya beans – 1/4 cup
rajma / kidney beans 1/4 cup
Whole green gram ( whole Moong )1/4 cup
Whole urad dal/ black gram – 1/4 cup
Whole Masoor dal/ whole red lentils – 1/4 cup
Toor whole / yellow pigeon peas -1/4 cup
Turmeric powder – 1/2 tsp
Tomatoes – 2 diced
Onions – 2 finely chopped
Ginger garlic paste – 1 tbsp
2-3 whole dried red chilies
1 green chili chopped
Coriander powder – 1 tsp
Cumin seeds – 1 tsp
Black Cardamom – 2
Cinnamon – 1″ piece
Black pepper – 1 tsp
Red chilli powder – 1 tsp
Salt to taste
Oil – 2 tbsp
Coriander / Cilantro leaves for garnishing
Soak all the pulses in water overnight ( discard water in the morning )
Pressure cook soaked pulses with salt and turmeric till they are very well done. Alternatively you can even cook pulses in slow cooker till tender .
Heat oil in a pan and add cumin seeds , red chilies , cardamom, cinnamon, cloves and fry for one minute.
Now add the chopped green chilies and the ginger garlic paste.
Add the chopped onions and sauté till they are pink in color.
Now add the tomatoes and cook them till soft and mushy
Add all the ground spices and sauté till the mixture is well cooked and leaves oil .
Add cooked pulses and mix well . Adjust salt to taste .
Let it simmer for 10 to 15 mins, garnish with fresh coriander leaves and serve hot.
This curry should be neither too thick nor watery.
Serve with rice , chapati or Parathas .
You can add or reduce number of lentils according to your preference.