Navrangi dal is a lesser known Dal variety from Himachal Pradesh. It is mostly cultivated in Himachal and is multicoloured.
https://en.wikipedia.org/wiki/Dal
As it turns out, navrangi dal is the name for massyang dal, or rice beans, in Himachal Pradesh. Based on my research, I was pretty sure they were the same, but the pictures of the beans sold as navrangi dal on Amazon looked like they could be slightly different beans, so I wasn’t certain until I actually got the beans, which got lost in shipping and showed up about 10 days late. (That product page has also now been removed from Amazon, but the beans are available (as massyang dal) from MallKO*.
If you read my massyang dal post, you’ll know that rice beans are small beans from the Himalayas. The beans are about the size of a mung bean and come in various colors, mostly yellowy-greens, but also some reds and blacks. I gather from researching this recipe that each plant can produce all the different colors, but I wouldn’t necessarily trust any of those websites to be accurate sources for information about the biology and growth habits of the plants.
Outside of Himachal Pradesh, navrangi dal seems to just mean mixed dal. Over half the recipes that show up when you Google that term call for some mixture of different types of common dal and beans, similar to panchratna dal, but with more types of dal. By my usual rules for creating recipes I should have made another mixed dal recipe, but since Wikipedia was referring to the specific type of bean, and I did have a few recipes for it to work from, I chose to do the rice beans again.
This recipe is not that different from the massyang dal. Again, very simple ingredients, letting the beans carry the dish. It does however differ in one major ingredient: this recipe includes tomato. Also some coriander and green chilies.
Otherwise, I don’t have much else to say about this dish. Most of my sources were videos, mostly in Hindi. I was able to pick out the ingredients, quantities, and cooking methods visually or from the video descriptions including an English translation of the recipe, but any background information shared in the video was lost to me. Also, due to the delay in shipping my beans, it’s been a month or so since I first researched this recipe so, if I did have any extra insights I’ve forgotten them by now.
Navrangi dal
Serves: 6
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes, plus overnight soaking
(As an Amazon Associate I earn from qualifying purchases.)
320 g Rice Beans
⅓ teaspoon turmeric
1 ½ teaspoons salt
Water, as needed
1 ⅔ Tablespoons oil
⅞ teaspoon cumin seed
¾ Tablespoon minced fresh ginger
2 cloves garlic, minced
1 medium onion, diced
Salt to taste
2 green chilies, slit
½ teaspoon red chili powder
1 ¼ teaspoons coriander powder
⅜ teaspoon turmeric
1 large tomato, diced
⅞ Tablespoon ghee
2-3 dried red chilies
Heaping ⅛ teaspoon asafoetida
½ teaspoon red chili powder
Optional:
1 blade mace
1 black cardamom pod
1 star anise pod
8 kaffir lime leaves
¾ teaspoon kasoori methi
Cilantro to garnish
Pick over the beans and remove any bad beans or foreign objects. Rinse well, drain, and cover with cool water. Leave to soak overnight.
Drain the beans, rinse again, and transfer to a pressure cooker, along with ⅓ teaspoon turmeric and 1 ½ teaspoon salt. Cover with water, seal the pressure cooker, and bring up to pressure. Cook for about 8 minutes, then let the pressure release naturally.
When safe, open the pressure cooker and check that your beans are soft. Mash lightly.
Heat oil in a large pan. Add the cumin seeds and cook until they sputter, about 30 seconds. Add ginger and fry for 1 minute. Add garlic and fry until lightly golden. Add the onion and a pinch of salt, and cook until golden, 5-8 minutes. Add green chili and fry for 1 minute.
Add ½ teaspoon red chili powder, coriander powder, and ⅜ teaspoon turmeric. Mix well and cook for 1 minute. Add diced tomato and cook on medium-high, stirring, for 2 minutes. Reduce heat to low, cover, and cook until tomato melts and oil separates from the mixture, 5-8 minutes.
Add the cooked dal, along with additional water if needed, and bring to a boil. Reduce heat, and simmer until the dal thickens to your desired consistency. Taste for seasoning and remove from heat.
Heat ghee in a small pan until nearly smoking. Remove from heat and add the dried red chilies. Allow to fry in the hot oil for about 30 seconds, then add the asafoetida and ½ teaspoon of red chili powder. Mix well and pour over the dal.
Serve hot with rice or roti.
*As an Amazon Associate I earn from qualifying Amazon purchases.
I receive no compensation for mentioning any other websites or product.
Lorin cooks Legumes 