Navrang/ Navadhanya/ Mixed Dhal/lentil/Pappu/Paruppu Mixture
For this Diwali I made Rawa Laddoo, Milk Peda, Murukku, Ragi Murukku and Navrang Mixture. Navrang(9 Colors) mixture is nothing but a mix of of mixed/multi dhals/ lentils soaked seperately, dried and then deep fried. Then mixed with some spices and served. This can be stored in an air tight container for longer use. I prepared all the sweets and snacks in large quantity and distributed to my friends staying nearby and faraway places. My friends after tasting and liking all of them were praising particularly for this navrang mixture and their immediate request was to post it soon in my blog.
I used different types of dhals/ lentils and soaked. Later dried it up by spreading and then deep fried each seperately in small batches until crispy. Quantity can use any of these as per your requirement. To make in small batch can soak each of these by using a handful or by cup measurement use 1/4th cup of each
Dhals/Lentils that I used
Green Gram Dhal /Pasi Paruppu / Moong dhal
Green Whole Moong/ Pasi payiru
Dry Peas( Vatana) / B(P)attaani
Cow Peas/ Black Eyed Peas / Karamani
Red Chori / Thatta Payuru
Channa / Konda Kadalai / Garbanzo Beans
Rajma / Kidney Beans
Salt, pepper powder, chilli powder, black salt( few pinch), chat masala( few sprinkles) - all as needed or per taste
Rinse and soak Whole Moong, Dry Peas, Black Eyed Peas, Red Chori, Channa, Whole Masoor and Rajma seperately for 6 - 8 hours or overnight.
Soak Moong dhal for one hour.
Next drain the water from alland spread each seperately in a cloth or plate to dry them out to loose out moisture.
Heat oil for deep frying and add each one of them in small batches( I added each variety seperately in small batches as each of them takes different cooking time) and deep fry till crispy until the sizzling sound stops. Remove and transfer to a mixing bowl.
As for precaution I used splatter screen just to avoid any popping and splashing out which I faced for some of them. So be careful in frying. Also wait for the oil to heat before you add in the next batch for frying.
Remove everything and transfer to a mixing bowl. Add salt, chilli powder, pepper powder, black salt and chat masala. Mix well and allow it to cool. Store in a air tight container and serve and when needed.