Dal With Spinach And Yoghurt Recipe

Name: Dal With Spinach And Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 290 g channa dal, 830 ml vegetable stock, 6 g salt, 1 g turmeric, and more.

Yes, Dal With Spinach And Yoghurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dal With Spinach And Yoghurt

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