Food & Drink Magazine

Patli Dal (Yellow Split Peas & Kale in a Yogurt-Peanut Sauce)

By Pavani @napavani
Blogging Marathon# 30: Week 1/ Day 1
Theme: Cooking with Curd/ Yogurt
Dish: Patli Dal
I seem to be saying the same thing again and again, but I still can't believe that it's July already and today we begin 30th edition of Blogging Marathon. My theme for this week is 'Cooking with Curd/ Yogurt'. I wanted to do this theme because I rarely use curd/ yogurt in cooking because of my husband's aversion towards it. He's been traveling which gave me yet another reason to take this theme :-)
Patli Dal (Yellow Split Peas & Kale in a Yogurt-Peanut Sauce) Since I'm the only one eating yogurt in the house, I used to buy yogurt from the store. But when my mom visited us last year, she couldn't get over the stickiness of the store bought yogurt. I never realized that until she mentioned it, I guess after all these years I forgot how yogurt felt or tasted back home. Anyway, long story short -- we got hold of some good yogurt culture and started making our own yogurt at home. Even after my mom left, I kept making it and recently I started feeding my daughter home made yogurt, hoping to have someone to share my yogurt based dishes in the future.
Patli Dal (Yellow Split Peas & Kale in a Yogurt-Peanut Sauce)  Valli wanted us to make Savory dishes with yogurt and for the first day I made this very interesting dish with dal from 660 Curries. After reading the title and the ingredients, I was intrigued on how it would taste and I wasn't disappointed. It is a creamy and delicious dish with slight spiciness from ginger and green chilies. Definitely a worth try for all yogurt lovers or for anyone who's looking for a different recipe. Original recipe used spinach, but I didn't have it so I used kale instead. Patli Dal (Yellow Split Peas & Kale in a Yogurt-Peanut Sauce) Ingredients: Chana Dal (Yellow Split peas) - 1cup Kale - 10 oz., roughly chopped (can be replaced with Spinach) Yogurt/ Curd - 1cup Unsalted dry roasted Peanuts - 2tbsp Green Chilies - 2 Ginger - 2" long piece, finely grated Chickpea flour - 2tbsp Turmeric - ¼tsp
Curry leaves - 8-10
Mustard seeds - 1tsp
Asafetida/ Hing - ¼tsp
Salt - to taste
  • Take chana dal and chopped kale in a pressure cooker. Add enough water and cook until both dal and kale are tender, about 4-5 whistles. Alternately this can also be done in a medium size saucepan, in which case, dal and spinach need to be cooked for 30 - 35 minutes.
  • While the dal is cooking, combine peanuts and green chilies in a mortar. Pound the mixture to a coarse paste with some chunky bits of peanuts and chilies.
  • Combine yogurt and ½cup of water in a bowl, whisk together. Sprinkle chickpea flour and whisk making sure that there are no lumps. Add turmeric, salt, ginger and peanut-chile mixture. Mix well and set aside.
  • Once dal and kale are tender, mash them with a potato masher or a spoon to break down the greens and make the dal squishy. Add the yogurt mixture and bring to a boil on medium-high heat.
  • Lower the heat and simmer until the mixture thickens and loses its raw floury taste, about 15 minutes.
  • Heat 2tbsp ghee/ oil in a small sauce pan; add mustard seeds and once the seeds start to splutter, add hing and curry leaves. Add this tempering to the dal-yourt mixture, mix well and serve.
I served the dal with some steamed rice and paapad for a delicious meal. Patli Dal (Yellow Split Peas & Kale in a Yogurt-Peanut Sauce) Lets check out what my fellow marathoners have cooked today for BM# 30 Signature

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