Dahi Dal (Yogurt Lentil Curry With Spinach)

indian lentil spinach vegetarian quick & easy ginger dinner legume

Chetna Makan

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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

Method

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.