Dal With Spinach and Yoghurt

5.0(6)

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.

by currybunny·published 2008-10-23

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Curries

Servings

(4–6)

Total time

55 min

prep 10 min

Calories / serving

393 kcal

Ingredients (13)

serves

290 g channa dal
830 ml vegetable stock
6 g saltsalt
1 g turmericturmeric
1/2 teaspoon chili powderchili-powder
300 g spinach, washed and choppedspinach
30 g gheeghee
1 onion, choppedonion
1/2 teaspoon curry powdercurry
2 g cumin seedscumin
4 g mustard seedsmustard-seed
2 g garam masalagaram-masala
3/4 cup plain yogurtyogurt

Instructions (4 steps)

01Rinse lentils and soak for 20 mins or so.
02In 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).
03Use a potato masher or a fork to mash the dal to get your desired consistancy; simmer for another few minutes to thicken up.

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