Jain Mix Dal (without onion garlic)
Ingredients (for 4-5 servings)
2 tbls chana dal
2 tbls split masoor dal (red lenthil)
2 tbls moong dal (yellow split moong dal)
¼ cup kabuli chana (soaked overnight)
2 cup finally chopped spinach
½ cup chopped tomato
1 tsp ginger green chilli paste
1 tsp sugar
1 tsp lemon juice
2 tbls oil
½ tsp turmeric powder
Salt to taste
2 tbls cashew nuts
2 tbls grated coconut
2-3 whole kashmeeri red chilli
1 tsp poppy seeds (khus-khus)
1 tsp coriander seeds
1 small stick cinnamon
½ tsp black pepper
Method (How to make mix dal with kabuli chana)
Combine the dals, and soak with water for 1 hour.
Combine all paste ingredients and make smooth paste using ½ cup of water.
Mix all dal with kabuli chana, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles, shimmer for 2-3 minuets and switch off the flame.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a wok or deep pan, add the prepared paste and saute on a medium flame for 1 minute.
Add the tomatoes, and little salt and mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the spinach, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the cooked dal mixture and suga, 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 jeera rice or rotis.