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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock 2 g garam masala |
||
| Calories 395 | ||
| Calories from Fat 127 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 6.2g | 30% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 684mg | 28% | |
| Potassium 1196mg | 34% | |
| Total Carbohydrate 52.7g | 17% | |
| Dietary Fiber 15.1g | 60% | |
| Sugars 11.5g | ||
| Protein 18.4g | 36% | |
Ingredients
- 290 g channa dal
- 830 ml vegetable stock
- 6 g salt
- 1 g turmeric
- 1/2 teaspoon chili powder
- 300 g spinach, washed and chopped
- 30 g ghee
- 1 onion, chopped
- 1/2 teaspoon curry powder
- 2 g cumin seeds
- 4 g mustard seeds
- 2 g garam masala
- 3/4 cup plain yogurt
Directions
1
Rinse lentils and soak for 20 mins or so.2
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).3
Use a potato masher or a fork to mash the dal to get your desired consistancy; simmer for another few minutes to thicken up.4
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.
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- Course > Main Dish > Curries
- Main Ingredient > Beans
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Karen Elizabeth
On Nov 28, 2008
I didn't review this! I'm so sorry, I made it some time ago for friends, it was very much enjoyed and I would make it again happily! I used mostly channa dal, but didn't have quite enough, so made up the balance (about 100gr) with red lentils. I used 'fresh' frozen spinach, I tend to buy lots, clean it, chop it up and freeze it. I also guesstimated the small gram amounts, in the same fashion as Peggy, previous poster. I forgot the yoghurt ... sorry! but it was delicious, not too hot, those who prefer it spicy might want to up the spices. Thanks, BeckD!
From: Leggy Peggy
On Nov 14, 2008
Love, love, love this dal. The flavour is sensational. It's amazing any made it to the dinner table because I kept stealing it out of the saucepan as it cooked. Used red lentils and about 1/2 the amount of spinach (all I had on hand). The mix of measurements was a bit confusing. I doubt that many people have scales that weigh in single grams. I treated 1 gram as a scant 1/4 teaspoon, and followed suit for other amounts. Served and thoroughly enjoyed as part of a curry feast.
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