Dal With Spinach And Yoghurt Recipe

Name: Dal With Spinach And Yoghurt
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this incredibly flavorful and creamy Dal Makhani, elevated with the freshness of spinach and a dollop of yogurt! This recipe, a family favorite, uses chana dal for a luxuriously smooth texture, but feel free to experiment with your preferred lentils (adjust cooking time accordingly). Get ready for a taste sensation that will disappear quickly!

Prep Time 25 mins

Cook Time 55 mins

Calories 393.2 kcal

Protein 36g

Rating 4.8 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

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.