Dal Pinni

by Tarla Dalal

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With its rich flavour and luscious texture, the Dal Pinni might as well qualify as festive cooking, but it is so satiating and earthy you will want to keep making it again and again! Here, a wholesome mix of dals and kabuli channa is smartly supported by veggies like cabbage and tomatoes that contribute an energetic crunch and tanginess to the dish.

Further, the Dal Pinni is flavoured with an aromatic paste of coconut, cashews and spices. This paste not only boosts the flavour but also gives the Dal Pinni a rich texture. Serve it hot with Rotis or rice to make a homely and satisfying meal.

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Dal Pinni recipe - How to make Dal Pinni

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Soaking time: Overnight Preparation Time: 10 mins Cooking Time: 26 mins Total Time: 5168 hours 36 minutes 5Makes 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

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.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 1 minute.
Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the cabbage, spinach, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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.
Add the lemon juice and mix well.
Serve hot with parathas or rotis.