Thursday, February 16, 2012

Dal Pinni

Serves 4-6
2 tbspns yellow moong dal (split yellow gram)
2 tbspns chana dal (split Bengal gram)
2 tbspns masoor dal (split red lentil)
1/4 cup kabuli chana (white chick peas)
3 cups finely chopped spinach (palak)
1/2 cup chopped cabbage
1 tbspn ginger-green chili paste
1/2 tsp turmeric powder (haldi)
1/2 cup chopped tomatoes
2 tbspns lemon juice
1 tsp sugar
2 tbspns oil
salt to taste

To be ground into a smooth paste;
3 whole dry kashmiri red chillies, broken
1 tsp coriander (dhania) seeds
2 to 3 cloves (laung / lavang)
1 tsp poppy seeds (khus-khus)
2 tbspns finely grated coconut
2 tbspns broken cashewnuts (kaju)
2 tbspns oil

For the masala 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, ginger-green chilli paste and salt till done. Heat oil, add the spinach leaves and cabbage and sauté for about 5 minutes. Add the cooked dal, sugar, masala 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.

Recipe Courtesy: Tarla Dalal