Ingredients
-
290
-
830
-
6
-
1
-
1/2
-
300
-
30
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Dal With Spinach and Yoghurt,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… use channa dal to make this – feel free to use your dal of choice, but you would need to adjust the cooking time accordingly.,Absolutely delicious. I doubled the recipe, used green lentils, a pound of spinach, and non fat Greek yogurt. Packed with protein! Basmati and nan to finish it off. Super easy, super healthy!,This was really good last night for dinner. Followed all the directions as posted. Flavorful and creamy, this went well with roti. Thanks for posting!
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Steps
|
1
Done
|
Rinse Lentils and Soak For 20 Mins or So. |
|
2
Done
|
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
Done
|
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
Done
|
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. |
