← All recipes
flameDinnerVegetarianUnder 30 mins
Dahi Dal (Yogurt Lentil Curry with Spinach)
Cook30 minutes
Ingredients
- 100g (3½ oz.) spilt moong dal
- 400ml (14 fl oz.) boiling water
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- 1-inch piece piece of fresh root ginger, peeled and roughly chopped
- 7 oz. fresh spinach leaves
- 2 tablespoons ghee
- 2 onions, finely chopped
- 1 teaspoon chile powder
- 3 tablespoons plain yogurt
Instructions
- Put the moong dal in a pan with the measured boiling water, salt, turmeric and ginger. Bring to the boil, then cover and cook over a low to medium heat for 10 minutes. Add the spinach, cover again and cook for another 5 minutes until the lentils are soft and the spinach has wilted.
- Meanwhile, heat the ghee in a frying pan, add the onions and cook over a low to medium heat for 10 minutes until golden, then stir in the chile powder. Remove from the heat and set aside.
- Once the lentils are ready, blitz to a purée with a hand blender or in a blender or food processor. Return to the pan, if necessary, and bring to the boil. Then take off the heat, add the yogurt and mix well. Transfer the dal to a serving bowl, top with the fried onions and serve.
Originally published at epicurious.com. Reproduced for personal collection.