DAL PINNI

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

Serves 4 to 6.

Ingredients

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

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 chick peas 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.