Dal With Spinach and Yoghurt

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.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 290  g channa dal
• 830  ml  vegetable stock
• 6  g salt
• 1  g turmeric
• 1⁄2 teaspoon chili powder
• 300  g spinach, washed and chopped
• 30  g ghee
• 1  onion, chopped
• 1⁄2 teaspoon curry powder
• 2  g cumin seeds
• 4  g mustard seeds
• 2  g garam masala
• 3⁄4 cup plain yogurt

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.