Spinach-n-Yoghurt Dal

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • Spinach (palak)- 1 bunch (washed and chopped)
  • Yoghurt -3 tbsps
  • Yellow gram (besan) flour-3 tsps
  • Yellow gram (channa) dal - 1 tsp (optional)
  • Peanuts (raw)- 2 tsps (optional)
  • Salt, sugar
  • For seasoning
  • Oil-1 tbsp
  • safoetida-a pinch
  • Mustard seeds- 2 tsps
  • Cumin seeds- 1 tsp
  • Turmeric- 1 tsp
  • Dried red pepper- to taste
  • Curry leaves - a few.

How to Make Spinach-n-Yoghurt Dal

  • Soak the channa dal and peanuts in warm water for 10 minutes. Keep aside.
  • Now pressure cook the spinach for 6-7 minutes.
  • Meanwhile mix the besan flour in yogurt to make a smooth paste.
  • Mash the cooked spinach (along with the water) to form a thick mixture and add the besan-yogurt paste to the spinach.
  • Heat oil in a pan, splutter the seasoning ingredients and the optional ingredients.
  • Pour this on the spinach.
  • Add salt and sugar. Let the spinach mixture boil well.
  • Serve hot with rice.