Dal Pinni

Preparation :10 mins
Cook :26 mins
Total Time :5168 hours 36 minutes
Servings :Makes 5 servings

Ingredients :

2 tbsp chana dal (split bengal gram) , soaked for 2 hours and drained
2 tbsp masoor dal (split red lentil) , soaked for 2 hours and drained
2 tbsp yellow moong dal (split yellow gram) , soaked for 2 hours and drained
3 cups finely chopped spinach (palak)
1/4 cup kabuli chana (white chick peas) , soaked overnight and drained
1/4 tsp turmeric powder (haldi)
1 tbsp oil
1/2 cup chopped tomatoes
1/2 cup chopped cabbage
1 tsp ginger-green chilli paste
1 tsp sugar
1 tbsp lemon juice
salt to taste

To Be Ground Into A Smooth Paste (using 1/4 Cup Of Water)
2 tbsp broken cashewnuts (kaju)
2 tbsp freshly grated coconut
2 whole dry kashmiri red chillies , broken into pieces
1 tsp coriander (dhania) seeds
2 cloves (laung / lavang)
1 tsp poppy seeds (khus-khus)
1 tbsp oil

For Serving
parathas/ rotis

Method :

Combine the dals, kabuli chana, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 1 minute.Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the cabbage, spinach, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the cooked dal mixture, little salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the lemon juice and mix well.Serve hot with parathas or rotis.