Dal With Spinach and Yoghurt

Name: Dal With Spinach and Yoghurt
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 serving(s)
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

(6)

Recipe by currybunny

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.

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READY IN: 55mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

Rinse lentils and soak for 20 mins or so.
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).
Use a potato masher or a fork to mash the dal to get your desired consistancy; simmer for another few minutes to thicken up.
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.

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