Dahi Dal Yogurt Lentil Curry With Spinach Recipes

INDIAN LENTIL CURRY WITH SPINACH

Steps:

• Combine the lentils, water and turmeric in a pot big enough to hold the spinach.
• Bring to a simmer and cook, covered, until the lentils disintegrate, about 40 minutes. Add a bit more water if needed. You are going for a thick puree consistency.
• Heat a skillet over medium heat.
• Add the oil. When the oil starts to shimmer, add the onion and cook until the edges of the onions start to brown.
• Stir in the green chili and garlic ginger paste and cook until the sputtering stops.
• Add the spice mix and cook for about 30 seconds, stirring constantly. This is the critical step. You don't want your spices to burn.
• Add the tomato paste and stir. Turn the heat down and let it simmer 3-4 minutes.
• Stir the tempering into the lentils. Add the salt and taste.
• Mix in the spinach, a bit at a time, letting it wilt into the dal. When all the spinach has been mixed in, cover and let simmer 5 minutes.
• Adjust the salt and serve. You are going to need more. For sure. So creep up on it. Add a bit. Stir. Taste. Add some more. Keep going until you get it where you want it.

INDIAN DAHL WITH SPINACH

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.

SPINACH DHAL WITH HARISSA YOGURT

Steps:

• Swirl the harissa through the Greek yogurt. Toast the flaked almonds in a dry frying pan until golden. Reheat the leftover lentils and stir through the spinach. Once wilted, spoon into bowls, and top with the yogurt and almonds.