Mixed Dal with Spinach and Kabuli Chana


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 Mixed Dal with Spinach and Kabuli Chana, cabbage and tomatoes give the dal crunch and tang, while a rich paste of cashews, coconut and spices gives the Mixed Dal with Spinach and Kabuli Chana an irresistible taste and texture too.

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Even if it is prepared using the same procedure adopted for individual dals, a mixture of dals always results in a different texture, aroma and flavour resulting from the synergy of the mix. When it is further augmented by kabuli chana and spinach, the experience gets richer. Cabbage and tomatoes give the dal crunch and tang, while a rich paste of cashews, coconut and spices gives the Mixed Dal with Spinach and Kabuli Chana an irresistible taste and texture too.

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Soaking Time:  Overnight
Preparation Time: 
Cooking Time: 
Makes 5 servings
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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
  1. 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.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 1 minute.
  4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Add the cabbage, spinach, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  6. 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.
  7. Add the lemon juice and mix well.
  8. Serve hot with parathas or rotis.
RECIPE SOURCE : DalsBuy this cookbook
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 on 23 Nov 11 06:15 PM


 on 18 Apr 11 02:55 AM


 on 26 Oct 09 04:49 PM