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

For paste

2 tbls cashew nuts

2 tbls grated coconut

2-3 whole kashmeeri red chilli

2 clove

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.