Dal With Spinach And Yoghurt

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 290 g channa dal
• 830 ml vegetable stock
• 6 g salt
• 1 g turmeric
• 1/2 teaspoon chili powder
• 300 g spinach, washed and chopped
• 30 g ghee
• 1 onion, chopped
• 1/2 teaspoon curry powder
• 2 g cumin seeds
• 4 g mustard seeds
• 2 g garam masala
• 3/4 cup plain yogurt

Recipe

• 1 rinse lentils and soak for 20 mins or so.
• 2 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 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 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.