SPINACH DHAL WITH HARISSA YOGURT
Combine spinach, harissa, yogurt and almonds with our basic lentils recipe to make this fabulous spinach dhal. Packed with nutrients, it's wonderfully healthy
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
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
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
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well. From Allrecipes.com
Provided by Cheri 911
Categories Lentil
Time 40m
Yield 4 serving(s)
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.
SPINACH DIP WITH GARLIC, YOGURT AND DILL
Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It's best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won't mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.
Provided by Melissa Clark
Categories easy, dips and spreads, appetizer
Time 50m
Yield About 2 cups
Number Of Ingredients 14
Steps:
- If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
- In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
- Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
- Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.
SPINACH AND YOGURT DIP
A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.
Provided by Martha Rose Shulman
Categories condiments, appetizer
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
- Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams
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