Dal With Spinach And Yoghurt Recipes

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.

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.

Steps:

• Heat ghee in a medium pot over medium-high. Add onion and cook, stirring occasionally, until softened and lightly browned around the edges, 5-7 minutes. Add ginger and garlic and cook, stirring often, just to take the edge off garlic, about 30 seconds. Add 1/3 cup water and simmer, stirring occasionally, until water evaporates, about 1 minute. Add split peas, coriander, turmeric, cardamom, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 4 cups water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until split peas are very tender and most of the liquid is absorbed, 12-14 minutes; season with salt. Cover with a lid and keep dal warm over low heat while you make the toppings.
• Finely grate zest from lime into a small bowl. Cut lime in half and squeeze juice into bowl (you'll have about 2 Tbsp.). Add red onion, sugar, and a large pinch of salt and toss, squeezing onion with your hands to help it soften quickly.
• Mix yogurt and 2 Tbsp. water in a small bowl; season with salt.
• Serve dal over rice drizzled with salty yogurt and topped with onion and pepper.
• Dal (without yogurt and onion) can be made 1 day ahead. Let cool; cover and chill.

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.

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.

Steps:

• Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
• Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
• Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
• Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
• Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
• Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
• Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
• Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

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.