Dal Pinni

Dal Pinni is a Indian lentil curry with spinach and tomatoes.

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The warm, comforting taste of pressure-cooked moong, masoor, chana dals complement the crunchiness of the cabbage and the creaminess of cooked spinach in this dal. It is cooked in hot oil mixed with spices and chilies, and as a fitting finale- thick coconut milk. Creamy and Delicious!

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Serves 4 to 6.
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    For the masala 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, ginger-green chilli paste and salt till done.
    3. Heat oil, add the spinach leaves and cabbage and sauté for about 5 minutes.
    4. Add the cooked dal, sugar, masala 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.
    RECIPE SOURCE : DalsBuy this cookbook
    3 reviews received for Dal Pinni

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     Reviewed By
    Foodie#392535April 18, 2011

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    Reviewed November 23, 2011by Foodie #511938


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    Reviewed October 26, 2009by sd


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    Reviewed April 18, 2011by Foodie#392535


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