एक थाली दाल | Ek Thali Dal | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Dal with a rich twist as cashew nuts and poppy seeds add a nutty flavour. The addition of leafy vegetables make it more nutritious.

EK THALI DAL

Ingredients

1½ tsps poppy seeds (khuskhus)
8-10 cashew nuts
1½ tbsps split green gram (chilkewali moong dal), soaked overnight and drained
1½ tbsps split Bengal gram (chana dal), soaked overnight and drained
1½ tbsps split red lentils (masoor dal), soaked overnight and drained
2 tbsps chickpeas (kabuli chana), soaked overnight and drained
¼ tsp turmeric powder
½ tsp red chilli powder
Salt to taste
1 medium tomato, finely chopped
2 dried red chillies
1 tsp coriander seeds
2 cloves
1½ tbsps scraped fresh coconut
1½ tbsps oil
1 small cabbage, chopped
2 cups chopped fresh spinach leaves
2 tsps ginger-garlic paste
2 tsps grated jaggery
1½ tbsps lemon juice
Fresh coriander sprig for garnish
Steamed rice to serve

Method

1. Soak poppy seeds and cashew nuts with 1 cup water for 30 minutes.
2. Pressure cook split green gram, split Bengal gram, split red lentils, chickpeas with 3½ cups of water, turmeric powder, red chilli powder, salt and tomato and mix well. Cook till 4-5 whistles are given out. Allow the pressure to reduce completely.
3. Drain and add poppy seeds and cashew nuts in a blender jar. Break dried red chillies and add. Put coriander seeds, cloves and coconut and grind to a fine paste, add water if required.
4. Heat oil in a deep non-stick pan, add cabbage and spinach and sauté for about 5 minutes. Pour the cooked gram and chickpeas mixture and mix well. Cook till the mixture boils.
5. Add ginger-garlic paste, jaggery and ground paste, stir well and cook for 1 minute. Add ½ cup water and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
6. Switch the heat off and stir in lemon juice, mix and transfer into a serving bowl. Garnish with coriander sprig and serve hot with steamed rice.

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