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RECIPE: Naurangi (Mixed Dal) Lasagna


  1. 1 cup SaveAGram Naurangi

  2. Lasagna sheets

  3. 1 can plum tomatoes / 1 jar tomato pasta sauce

  4. Sliced vegetables of your choice (we used 2 capsicums and 8 shiitake mushrooms)

  5. 2 handfuls of spinach leaves

  6. 500 ml milk

  7. 50g unsalted butter

  8. 50g plain flour

  9. Salt as needed

  10. Grated cheddar / mozzarella cheese (180g)


  1. Soak Naurangi in enough water to cover it, overnight (or for at least a few hours)

  2. Drain Naurangi, then pressure cook in 3 cups fresh water for around 7 whistles. If you don’t have a pressure cooker, boil on stovetop till soft. Set aside.

  3. Make bechamel sauce: melt butter then and stir in flour slowly to form a roux. Separately heat up milk, then add heated milk to the roux to form thick white sauce.

  4. Stir fry your vegetables in a little oil and keep aside.

  5. If using regular lasagna sheets (not quick-cook), boil for half the time stated on the packet then drain and pat dry with a cloth.

  6. Assemble the lasagna in an oven-safe dish: Spread a thin layer of tomatoes on the base, then add a few spoons of bechamel and spread around.

  7. Place 2 lasagna sheets onto the dish. Spread another layer of tomato and bechamel sauce on them, then add a few spoons of Naurangi, stir-fried vegetables, a few spinach leaves and a sprinkling of cheese.