Dal Pinni
Served with piping hot steamed rice, this is a complete, healthy and filling meal in its own right.
Servings
Prep Time
6
10
minutes
Cook Time
25
minutes
Servings
Prep Time
6
10
minutes
Cook Time
25
minutes
Ingredients
2
tbsp
moong dal
split green gram
2
tbsp
chana dal
split bengal gram
2
tbsp
masoor dal
split red lentil
1/4
cup
kabuli chana
white chick peas
1/2
tsp
Turmeric powder
haldi
1/2
cup
chopped tomatoes
1/2
cup
chopped cabbage
1
tbsp
green chilli paste
3
cups
finely chopped spinach
palak
1/4
tsp
dried ginger powder
soonth, soonth
2
tbsp
Lemon juice
1
tsp
sugar
2
tbsp
Oil
salt to taste
For The Paste
3
whole dry kashmiri red chillies
broken into pieces
1
tsp
coriander seeds
dhania
1
tsp
Poppy seeds
khus-khus
2
tbsp
freshly grated coconut
2
tbsp
broken cashewnuts
kaju
2
tbsp
Oil
Instructions
For the paste
Heat oil in a pan and add all the ingredients.
Sauté on a low flame till well roasted.
Cool and blend till smooth. Keep aside.
How to proceed
Clean, wash and soak the dals and kabuli chana for about 2 hours. Drain.
Pressure cook with 3 cups of water, turmeric powder, tomatoes, green chilli paste and salt till done.
Heat the oil in a pan, add the spinach leaves and cabbage and sauté for about 5 minutes.
Add the cooked dals, kabuli chana, sugar, dry ginger powder, prepared paste and ½ cup of water and bring to a boil.
Simmer for 10 minutes on a low flame.
Add the lemon juice and serve hot.