Curry with Black Urid Dal, Spinach, and Potato

Dal means split beans. There are many different varieties in Asian stores, and they are great because they don’t require soaking like whole beans do. This was a very delicious curry we served in its own the first day, and over rice the next day. I added some margarine before serving to mimic that taste of ghee (clarified butter) in Indian food.

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What I used:

  • 1,5 dl dry urid dal (black or white), thoroughly rinsed
  • 8 potatoes, peeled and cubed
  • 150 g frozen spinach
  • 1 onion, finely cut
  • 6-7 dl water

Spices and seasonings:

  • 4 cloves garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons mild curry paste (we have Rajah brand)
  • 1 teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin
  • 1 teaspoon dried crushed chili

These I added before serving:

  • 2 tablespoons vegetable margarine
  • 2 tablespoons plain soy yogurt
  • a little splash of freshly squeezed lemon juice
  • a pinch of salt
  • a pinch of sugar

First, I fried the onion in 1 tablespoon canola oil until it was translucent and slightly browned. Then, I added the cubed potatoes, and covered the pan. Now, I tossed the potatoes around every 2 minutes, and then covered the pan again, to fry and steam them at the same time.

After 10 minutes, I added all the spices and seasonings in the pan, mixed to coat the potatoes, and fried this for some 5 minutes. Then I added the dal, and fried it for a few minutes with the potatoes.

Then I added the water and the spinach, covered the pot, and simmered the curry for 40 minutes or so, until the dal was cooked. I had to add a little bit of water every now and then to keep it simmering.

When the legumes were done, I removed the pan from heat, and mixed in yogurt, margarine, lemon, salt, and sugar. Now, I was completely happy with the taste, and me and Heikki enjoyed this curry for dinner with a refreshing carrot salad with cashews.

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