Ingredients for Dal With Spinach And Yoghurt
- Channa Dal
- Vegetable Stock
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/4 tsp chili powder
- 1 cup packed fresh spinach
- 2 tbsp ghee
- 1 medium onion (finely chopped)
- 1 tbsp curry powder
- Cumin Seeds
- 1/2 tsp mustard seeds
- 1/2 tsp garam masala
- Plain Yogurt
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How to Make Dal With Spinach And Yoghurt
- Rinse 1 cup chana dal and soak in water for at least 20 minutes.
- In a large saucepan, bring 4 cups vegetable stock to a boil. Add 1 tsp salt, 1 cup chana dal, 1/2 tsp turmeric powder, and 1/4 tsp chili powder (adjust to taste).
- Cover and bring back to a boil. Reduce heat to low, simmer for 30 minutes, or until lentils are tender.
- Stir in 1 cup packed fresh spinach. Cook uncovered for 5 minutes, or until spinach wilts and lentils are very soft.
- Use a potato masher or fork to mash the dal to your desired consistency. Leave some lentils whole for texture if desired.
- Simmer for another 5 minutes to thicken the dal.
- While the dal simmers, prepare the tempering: Heat 2 tbsp ghee in a small pan over very low heat. Add 1 medium onion (finely chopped), 1 tbsp curry powder, 1 tsp cumin seeds, and 1/2 tsp mustard seeds. Cook, stirring frequently, until onions are caramelized (about 20 minutes).
- Gently stir the caramelized onion mixture into the dal. Stir in 1/2 tsp garam masala and 1/4 cup plain yogurt. Garnish with fresh cilantro and serve hot with rice or naan.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
45g
Fat
30g
Carbs
17g