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Cooking Time : 25 mins.
Preparation Time : 10 mins.

Serves 4 to 6.

2 tbsp moong dal (split yellow gram)
2 tbsp chana dal (split bengal gram)
2 tbsp masoor dal (split red lentils)
¼ cup chick peas (kabuli chana)
3 cups finely chopped spinach leaves (palak)
½ cup chopped cabbage
1 tbsp ginger-green chilli paste
¼ tsp turmeric powder (haldi)
½ cup chopped tomato
2 tbsp lemon juice
1 tsp sugar
2 tbsps oil
salt to taste
To be ground into a smooth paste
3 whole dry red chillies, broken
1 tsp coriander seeds (dhania)
2 to 3 cloves (laung)
1 tsp poppy seeds (khus khus)
2 tbsp finely grated coconut
2 tbsp broken cashewnuts
2 tbsp oil
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 chick peas 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.


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