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Dal Pinni Recipe
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
MetricUS Imperial
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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
Ingredients
For The Paste
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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.
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