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Dahi Dal (Yogurt Lentil Curry With Spinach)

3.9

(13)

A bowl of yogurt lentil curry on rice.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

Sometimes all you need is just a couple of fresh ingredients thrown into a pan of simply seasoned dal to create a warming and comforting dish. The spinach along with a little yogurt makes this soothing yet deeply delicious. Serve it with some bread, or on a pile of steaming hot plain rice—the choice is yours.

Recipe information

  • Total Time

    30 minutes

Ingredients

100g (3½ oz.) split 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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

Chetna’s 30 Minute Indian Cookbook by Chetna Makan
From Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals © 2021 by Chetna Makan. Reprinted with permission by Mitchell Beazley, distributed by Hachette Book Group.Buy the full book from Mitchell Beazley, Amazon, or Bookshop.

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