Mixed Dal with Spinach and Kabuli Chana

Tarla.Dalal's picture

Jan. 22, 2015

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.

Ingredients

Split red lentil/Masoor dal 2 Tablespoon (soaked for 2 hours and drained)
Split bengal gram/Chana dal 2 Tablespoon (soaked for 2 hours and drained)
Split yellow gram/Yellow moong dal 2 Tablespoon (soaked for 2 hours and drained)
Finely chopped spinach 3 Cup (48 tbs) (palak)
Chick peas/Kabuli chana 1/4 Cup (4 tbs)
Turmeric powder 1/4 Teaspoon (haldi)
Oil 1 Tablespoon
Chopped tomatoes 1/2 Cup (8 tbs)
Chopped cabbage 1/2 Cup (8 tbs)
Ginger green chilli paste
Sugar 1 Teaspoon
Lemon juice 1 Tablespoon
Salt To Taste
For a smooth paste
Water 1/4 Cup (4 tbs)
Broken cashewnuts 2 Tablespoon
Freshly grated coconut 2 Tablespoon
Whole kashmiri dry red chili 2 (broken into pieces)
Coriander seeds 1 Teaspoon
Cloves 2 (laung / lavang)
Poppy seed 1 Teaspoon
Oil 1 Tablespoon

Directions

Making

In a pressure cooker, combine the dals, kabuli chana, turmeric powder, salt and 2 cups of water.

Mix well and pressure cook for 3 whistles. 

Allow the steam to escape and then open the lid. Keep aside. 

In a deep non-stick pan, heat oil

Add the prepared paste and sauté on a medium flame for 1 minute. 

Add tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 

Add 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 lemon juice and mix well. 

Serving

Serve hot with parathas or rotis.

Recipe Summary

Difficulty Level: Medium
Cook Time: 26 Minutes
Ready In: 26 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 229Calories from Fat 108

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 127 mg5.29%

Total Carbohydrates 24 g8%

Dietary Fiber 6 g24%

Sugars 5 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet