Dal With Spinach And Yoghurt - cooking recipe

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

Preparation

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.