Naurangi Dal (or Navrangi Dal) is a nutritious, nine-coloured Himalayan legume from Uttarakhan, India, known as 'nine colors' for its varied grains, rich in protein, fiber, iron, and minerals, making it great for soups, stews, parathas, and sprouts, offering unique flavor and easy digestion.
Key Characteristic:
Nine Colors: The name "Navrangi" means nine colors, referring to the distinct hues of the grains from a single plant.
Nutrient-Rich: A powerhouse of protein, fiber, iron, potassium, folate, and B vitamins, supporting heart, gut, and metabolic health.Himalayan Origin: Grown in the unique agro-climatic conditions of the Uttarakhand Himalayas.Climate Resilient: Hardy crop that withstands drought, heavy rain, and pests.Easy to Digest: A wholesome, low-fat pulse that is easily digestible.
Uses in Cooking:
- Versatile: Used to make hearty dals (lentil soup), healthy soups, stews, and salads.
- Stuffed Parthas: Popular for making nutritious stuffed flatbreads.
- Sprouts: Can be sprouted for added nutritional benefits
How to Prepare (General Steps)
- 1. Soak: Soak the dal in water for a few hours
-
Cook: Pressure cook with water, tomatoes, garlic, turmeric, salt, and spices until soft
-
Tadka (Tempering): Prepare a tempering with oil/ghee, mustard seeds (rai), cumin (jeera), dried red chilies, and curry leaves.
-
Combine & Garnish: Add the tempering to the cooked dal, simmer, and garnish with fresh coriander.
