Ingredients
- 250 grams channa dal
- 250 grams green moong
- 250 grams small size black eyed beans/chawli
- 3 tablespoons oil
- 4 medium onions, chopped
- ½ bunch spinach leaves/palak bhaji, chopped
- 2 bunches dill/sepu bhaji, chopped
- 1 cup rice, washed and soaked
- ½ teaspoon turmeric
- 2 teaspoons black pepper
- salt to taste
Preparation
- Pressure-cook the dal, moong and beans together. Keep aside.
- Heat 2 tablespoons oil in a large vessel and fry onions till golden brown.
- Add greens. Mix well.
- Add rice, turmeric and black pepper. Stir and let cook.
- Mid-way, add cooked dals and beans, 1 tablespoon oil and salt to taste.
-
Stir and let cook on slow flame till it reaches a broth consistency but the dal, moong and beans remain whole.
Serve piping hot with lime wedges for squeezing and black pepper powder if desired.