DAL PINNI


Served with piping hot steamed rice, this is a complete, healthy and filling meal in its own right.

Cooking Time : 25 mins.
Preparation Time : 10 mins.

Serves 4 to 6.
Ingredients
2 tbsp split (moong dal) green gram 2 tbsp split (chana dal) bengal gram 2 tbsp split (masoor dal) red lentils ¼ cup kabuli chana (chick peas)¼ tsp turmeric powder (haldi) ½ cup chopped tomatoes½ cup chopped cabbage 1 tbsp green chilli paste3 cups finely chopped spinach (palak) ¼ tsp dry ginger powder (soonth)2 tbsp lemon juice 1 tsp sugar 2 tbsp oil Salt to taste For the paste
3 whole dry red chillies, broken into pieces 1 tsp coriander (dhania) seeds 2 to 3 cloves (laung/lavang) 1 tsp poppy seeds (khus-khus) 2 tbsp freshly grated coconut 2 tbsp broken cashewnuts 2 tbsp oil For the paste
1.Heat oil in a pan and add all the ingredients.
2.Sauté on a low flame till well roasted.
3.Cool and blend till smooth. Keep aside.
How to proceed
1.Clean, wash and soak the dals and kabuli chana for about 2 hours. Drain.
2.Pressure cook with 3 cups of water, turmeric powder, tomatoes, green chilli paste and salt till done.
3.Heat the oil in a pan, add the spinach leaves and cabbage and sauté for about 5 minutes.
4.Add the cooked dals, kabuli chana, sugar, dry ginger powder, prepared paste and ½ cup of water and bring to a boil.
5.Simmer for 10 minutes on a low flame.
6.Add the lemon juice and serve hot.