Vegan Dal With Spinach And Coconut Yogurt Recipe

About this recipe

A hearty and flavorful vegan dal made with channa dal, spinach, and creamy coconut yogurt. Perfect for a satisfying dinner that is both nutritious and comforting.

Ingredients

• 500 g 24 Mantra Organic Bengal Roasted Gram Dal / Channa Dal
• 80 g Knorr Vegetables Stock Cubes
• 250 g Spinach - Chopped
• 100 g Sambar Onion Peeled
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 50 g Sakthi Curry Powder
• 200 g Chukde Cumin Seeds / Jeera Seeds
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 100 g My Okhli Handcrafted Garam Masala
• 1 kg Simply Staples Mineral Rich Sea Salt
• 500 ml Conscious Food Cold Pressed Coconut Oil

Instructions

1. 1. Rinse 290 g of channa dal thoroughly and soak it in water for 20 minutes.
2. 2. In a large saucepan, bring 1 liter of vegetable stock to a boil. Stir in 6 g of sea salt, the soaked channa dal, 1 g of turmeric, and 1/2 teaspoon of curry powder. Cover the pan, reduce the heat to low, and let it simmer for 30 minutes.
3. 3. Add 150 g of fresh spinach to the saucepan and cook uncovered for 5 minutes, or until the lentils are soft. Use a potato masher or fork to mash the dal to your desired consistency, then simmer for another 5 minutes to thicken.
4. 4. While the dal is cooking, heat 30 g of coconut oil in a small pan over low heat. Add 1 finely chopped onion, 1/2 teaspoon of curry powder, 2 g of cumin seeds, and 4 g of mustard seeds. Cook gently, stirring occasionally, until the onion is caramelized, about 20 minutes.
5. 5. Stir the caramelized onion mixture into the cooked dal. Add 2 g of garam masala and 3/4 cup of unsweetened coconut yogurt, mixing well to combine.
6. 6. Serve the dal warm as a main dish, optionally garnished with fresh cilantro or a squeeze of lemon juice.