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.
Ingredients
2 tablespoons moong dal (split yellow gram)
2 tablespoons chana dal (split Bengal gram)
2 tablespoons masoor dal (split red lentils)
1/4 cup Kabuli chana (chick peas)
2 cups finely chopped palak (spinach)
1/4 cup chopped cabbage
1 tablespoon ginger-green chilli paste
1/4 teaspoon haldi powder (turmeric)
1/2 cup chopped tomatoes
2 tablespoons lemon juice
2 teaspoons oil salt to taste
For the masala paste
3 whole dry red chillies, broken
1 teaspoon dhania seeds (coriander)
2 to 3 laung (cloves)
1 teaspoon khus khus (poppy seeds)
2 tablespoons broken cashewnuts
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.
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.
