Dal Pinni

by Tarla Dalal

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Accompaniments

Ghee Rice
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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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Preparation Time: 10 mins.
Cooking Time: 25 mins.
Serves 4 to 6.
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Ingredients

2 tbsp yellow moong dal (split yellow gram)
2 tbsp chana dal (split Bengal gram)
2 tbsp 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 tbsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 cup chopped tomatoes
2 tbsp lemon juice
1 tsp sugar
2 tbsp 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 tbsp finely grated coconut
2 tbsp broken cashewnuts (kaju)
2 tbsp oil

Method

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 SOURCE : Dals