Green Dhal with Natural Yogurt and Pickled Onions
- Autumn
- Quick & Easy
Comforting, satisfying and packed with goodness, this vibrant green dhal is served with a cooling yogurt raita and tangy pickled onions. Perfect for easy midweek meals.
Ingredients
1 tbsp Yeo Valley Organic unsalted butter
1 onion, finely diced
2 cloves of garlic, finely chopped
1 tsp turmeric
1 tsp ground cumin
½ tsp dried chilli flakes
200g dry green lentils, rinsed and soaked
700ml water
100g spinach, finely chopped
250g Yeo Valley Organic Natural yogurt
For the Raita:
200g Yeo Valley Organic Natural yogurt
¼ cucumber. Grated
1 garlic clove, grated
½ tsp garam masala
15g coriander, finely diced
To serve: pink pickled onions and nigella seeds
Method
Add butter to a frying pan on medium heat. Add the onion and fry on a low heat until soft and translucent.
Add the garlic to the pan and fry for a few minutes until fragrant.
Add spices to the pan and allow to fry until fragrant.
Add the lentils and 500ml water. Allow to simmer for 20 minutes stirring occasionally. Adding remaining water once lentils have thickened throughout the cooking process.
Whilst the lentils are simmering, in a food processor, blitz spinach until fine. Add the spinach to the lentils and allow to simmer for 2 minutes.
Stir in the remaining natural yogurt and season.
For the raita, mix all ingredients together in a bowl and season.
Serve a swirl of raita on top of your green dhal, alongside pink pickled onions and nigella seeds.
In this recipe...
Unsalted Butter
15
Natural Yogurt
10
Unsalted Butter
15
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