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Naurangi Dal, also known as “nine-colored lentil,” is a unique blend of lentils grown in the Himalayan foothills of India. True to its name, it boasts a variety of colors and offers a rich source of nutrients like protein, fiber, minerals, and vitamins. It has a satisfyingly earthy texture and can be enjoyed in various ways, from traditional dal dishes to soups, stews, and even paratha fillings.
₹385.00 – ₹1,825.00
Pure organic and sourced from the Himalayas, Kedar Ganga’s Naurangi Dal is a feast for the eyes and the palate. This unique blend, also known as “nine-colored lentil,” lives up to its name with a stunning array of hues ranging from emerald green and mustard yellow to earthy browns and crimson red. Cultivated in the pristine Himalayan foothills of Uttarakhand, India, these lentils thrive in the fresh mountain air and mineral-rich soil, absorbing the best nature. Naurangi Dal, unlike polished lentils, retains its outer skin, ensuring a wealth of nutrients and a satisfyingly earthy texture. Each bite unlocks a symphony of flavors, from the slightly sweet mung beans to the nutty undertones of masoor dal and the peppery bite of urad dal.
Rich in Nutrients:
Protein & Fiber: Provides sustained energy and aids digestion.
Minerals: High in phosphorus, calcium, iron, copper, and potassium for bone health, blood function, and more.
Vitamins: Folate and B vitamins support metabolism and cell growth.
Potential Health Benefits:
Digestive Health: Fiber promotes gut health and regulates digestion.
Anti-inflammatory: This may help manage inflammation-related issues.
Blood Sugar Control: Fiber helps regulate blood sugar levels.
Menstrual Health: Rich in minerals like iron and copper may benefit women’s health.
Culinary Uses:
Dal: The most common way to enjoy Nav Rangi Dal is as a delicious and nutritious dal dish. Similar to other lentils, it can be cooked with spices, herbs, and vegetables to create a protein-rich and flavorful side dish or main course. It pairs well with rice, roti, or paratha.
Stuffed Parathas: The dal can be ground into a filling for savory parathas, adding a burst of flavor and texture.
Soups and Stews: Nav Rangi Dal adds a unique touch to soups and stews, providing color and nutritional value.
Salads: Sprouting the dal creates a crunchy and protein-packed topping for salads.
Traditional Dal: The most common way to use Nav Rangi Dal is in a simple dal recipe. Wash and soak the dal for 30 minutes. Pressure cook it with water, spices like cumin, coriander, turmeric, and salt, and temper with ghee or oil. You can add chopped tomatoes, onions, or other vegetables for variation.
Mixed Dal: Combine Nav Rangi Dal with other dals like moong, masoor, or Tuvar for a more complex flavor and texture. This increases protein content and provides a wider range of nutrients.
Dosa and Cheela Batter: Add Nav Rangi Dal to the Dosa or Cheela batter for a protein boost and a beautiful speckled appearance.
Soups and Stews: Use Nav Rangi Dal in vegetable soups or stews for added texture and color. It pairs well with tomatoes, carrots, and other root vegetables.
Calories: 340 kcal
Protein: 22 grams
Carbohydrates: 58 grams (including 10 grams of dietary fiber)
Fat: 4 grams
Manganese: 1.2 mg (54% of RDI)
Phosphorus: 341 mg (31% of RDI)
Iron: 5 mg (28% of RDI)
Copper: 0.6 mg (27% of RDI)
Potassium: 534 mg (15% of RDI)
Folate: 238 mcg (59% of RDI)
Vitamin B1: 0.35 mg (23% of RDI)
Vitamin B6: 0.5 mg (25% of RDI)
100% Organic Farming: Cultivating the fertile lands blessed by Kedarnath and Badrinath, the FPO produces pure, organic food products free from harmful chemicals.
