|Moong dal||2 Tablespoon (Split Yellow Gram)|
|Chana dal||2 Tablespoon (Split Bengal Gram)|
|Masoor dal||2 Tablespoon (Split Red Lentils)|
|Chickpeas||1⁄4 Cup (4 tbs) (Kabuli Chana)|
|Finely chopped spinach||2 Cup (32 tbs) (Palak)|
|Chopped cabbage||1⁄4 Cup (4 tbs)|
|Ginger green chili paste||1 Tablespoon|
|Turmeric powder||1⁄4 Teaspoon (Haldi Powder)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Red chilies||3 , broken|
|Coriander seeds||1 Teaspoon (Dhania Seeds)|
|Poppy seeds||1 Teaspoon (Khus Khus)|
|Broken cashew||2 Tablespoon|
For the masala paste Soak khus khus and cashewnuts in 1/4 cup of warm water for 15 to 20 minutes.
Mix together all the other ingredients with the soaked khus khus and cashewnuts (along with water) and blend in a blender to a smooth paste.
How to proceed Clean, wash and soak the dals and chick peas for about 2 hours and drain.
Pressure cook the dais and chick peas with 3 cups of water, turmeric powder, tomatoes, ginger-green chilli paste and salt.
Heat oil in a non-stick pan, add the masala paste and saute for 2 to 3 minutes.
Add spinach leaves and cabbage and saute for another 5 minutes.
Add the cooked dal, chick peas and 1/2 cup of water and bring to a boil.
Simmer for 10 minutes on a low flame.
Add lemon juice and serve hot.