Mixed Dal with Spinach and Kabuli Chana,party recipe Recipe Link : http://www.tarladalal.com/Mixed-Dal-with-Spinach-and-Kabuli-Chana-4795rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Mixed Dal with Spinach and Kabuli Chana Even if it is prepared using the same procedure adopted for individual dals, a mixture of dals always results in a different texture, aroma and flavour resulting from the synergy of the mix. When it is further augmented by kabuli chana and spinach, the experience gets richer. Cabbage and tomatoes give the dal crunch and tang, while a rich paste of cashews, coconut and spices gives the Mixed Dal with Spinach and Kabuli Chana an irresistible taste and texture too. Preparation Time: 10 minutes. Cooking Time: 26 minutes. Soaking Time: Overnight.Serves 5. 2 tbsp chana dal (split Bengal gram), soaked for 2 hours and drained2 tbsp masoor dal (split red lentil), soaked for 2 hours and drained2 tbsp yellow moong dal (split yellow gram), soaked for 2 hours and drained3 cups finely chopped spinach (palak)¼ cup kabuli chana (white chick peas), soaked overnight and drained¼ tsp turmeric powder (haldi)1 tbsp oil½ cup chopped tomatoes½ cup chopped cabbage1 tsp ginger-green chilli paste1 tsp sugar1 tbsp lemon juiceSalt to tasteTo be ground into a smooth paste (using ¼ cup of water) 2 tbsp broken cashewnuts (kaju)2 tbsp freshly grated coconut2 whole dry Kashmiri red chillies, broken into pieces1 tsp coriander (dhania) seeds2 cloves (laung / lavang)1 tsp poppy seeds (khus-khus)1 tbsp oilFor servingParathas/ Rotis1. Combine the dals, kabuli chana, turmeric powder, salt and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. 2. Allow the steam to escape before opening the lid. Keep aside. 3. Heat the oil in a deep non-stick pan, add the prepared paste and sauté on a medium flame for 1 minute. 4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 5. Add the cabbage, spinach, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. 6. Add the cooked dal mixture, little salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 7. Add the lemon juice and mix well. Serve hot with parathas or rotis.