Best Spinach Dhal With Harissa Yogurt Recipes
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse lentils and soak for 20 minutes.
- In a large saucepan, bring water 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 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
- In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
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... I use channa dal to make this - feel free to use your dal of choice, but you would need to adjust the cooking time accordingly.
Provided by currybunny
Categories Curries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse lentils and soak for 20 mins or so.
- 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).
- Use a potato masher or a fork to mash the dal to get your desired consistancy; simmer for another few minutes to thicken up.
- 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.
Nutrition Facts : Calories 393.2, Fat 14.1, SaturatedFat 6.2, Cholesterol 25.2, Sodium 687.1, Carbohydrate 52.3, Fiber 15.1, Sugar 11.5, Protein 18.4
DAHI DAL (YOGURT LENTIL CURRY WITH SPINACH)
This comforting vegetarian Indian dish is quick and easy to make: just add couple of fresh ingredients thrown into a pan of simply seasoned dal.
Provided by Chetna Makan
Time 30m
Number Of Ingredients 10
Steps:
- 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.
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