Dal Pinni Recipe

Dal pinni is an indian lentil preparation made with split yellow lentils and split bengal gram. The daal pinni is best served with rice or rotis and is cooked with water along with flavoring spices like red chilies, cloves, coriander, poppy seeds, mustard and lemon juice. dal pinni can also be cooked with chopped veggies of choice.This is a special low sugar recipe great for diabetics as well as for people on low carb diet. Adapted from the Lantus book of recipes.

Summary

Health IndexAverageServings6
CuisineCourse

Ingredients

 Moong dal2 Tablespoon (Split Yellow Gram)
 Chana dal2 Tablespoon (Split Bengal Gram)
 Masoor dal2 Tablespoon (Split Red Lentils)
 Chickpeas1⁄4 Cup (4 tbs) (Kabuli Chana)
 Finely chopped spinach2 Cup (32 tbs) (Palak)
 Chopped cabbage1⁄4 Cup (4 tbs)
 Ginger green chili paste1 Tablespoon
 Turmeric powder1⁄4 Teaspoon (Haldi Powder)
 Chopped tomatoes1⁄2 Cup (8 tbs)
 Lemon juice2 Tablespoon
 Oil2 Teaspoon
 Salt To Taste
 Red chilies3 , broken
 Coriander seeds1 Teaspoon (Dhania Seeds)
 Cloves3 (Laung)
 Poppy seeds1 Teaspoon (Khus Khus)
 Broken cashew2 Tablespoon

Nutrition Facts

Serving size

Calories 146 Calories from Fat 45

% Daily Value*

Total Fat 5 g8.1%

Saturated Fat 0.76 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 179.8 mg7.5%

Total Carbohydrates 19 g6.5%

Dietary Fiber 6.4 g25.5%

Sugars 3.2 g

Protein 7 g14.7%

Vitamin A 29.6% Vitamin C 29.2%

Calcium 6.2% Iron 13.5%

*Based on a 2000 Calorie diet

Directions

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.
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