Dal With Spinach and Yoghurt

Total Time
55mins
Prep 10 mins
Cook 45 mins

I completely love this dal - it is so flavoursome and creamy and delicious! It's also my husband's favourite at the moment, so while the recipe makes a good amount, it tends to vanish quite quickly... I use channa dal to make this - feel free to use your dal of choice, but you would need to adjust the cooking time accordingly.

Ingredients Nutrition

Directions

  1. Rinse lentils and soak for 20 mins or so.
  2. In a large saucepan, bring stock to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 30 minutes. Stir in the spinach and cook for 5 minutes uncovered, or until lentils are soft (time will depend on type of lentils used).
  3. Use a potato masher or a fork to mash the dal to get your desired consistancy; simmer for another few minutes to thicken up.
  4. While lentils are cooking, heat ghee and cook onion with curry powder, cumin and mustard seeds over very low head til caramelized – around 20 minutes. Combine with lentils, stir in garam masala and yoghurt.
Most Helpful

5 5

This is the only meal I've ever been able to satisfy my husband without meat! Don't let the funky measurements stop you from trying this fantastic dal. I used 2 c. lentils, 900ml (1 carton) chicken broth, used about 1/5 tsp. per gram of spices, a whole bunch of spinach (it cooks way down), and about 1 tsp each olive oil and butter in place of the ghee. I loved the idea of adding yogurt but when it came to game time I got chicken and only added 1/2 cup- no need to be scared though, it was fantastic! Served with homemade chapati and there were hardly any leftovers!

5 5

This was really good last night for dinner. Followed all the directions as posted. Flavorful and creamy, this went well with roti. Thanks for posting!

4 5

I found this when hunting for a recipe to use up some channa dal. I didn't measure ingredients (not what I do!) and it came out very tasty. Not having cooked with channa dal before, I was surprised to find that they keep their shape and texture when cooked, so if you want it to be creamy you will have to mash them a bit. Served with red rice and my favourite raita.