Spinach Dhal With Harissa Yogurt Recipes

INDIAN DAHL WITH SPINACH

Steps:

• Rinse lentils and soak for 20 minutes.
• In a large saucepan, bring water 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 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
• In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

SPINACH DHAL WITH HARISSA YOGURT

Steps:

• Swirl the harissa through the Greek yogurt. Toast the flaked almonds in a dry frying pan until golden. Reheat the leftover lentils and stir through the spinach. Once wilted, spoon into bowls, and top with the yogurt and almonds.

HARISSA YOGURT DIP

Steps:

• Peel and mince garlic.
• Add garlic and oil to a small skillet and heat to medium-high. Sauté, stirring often, for approx. 1-2 minutes until garlic is fragrant. Remove from heat once garlic begins to brown.
• In a large bowl, add yogurt, sour cream garlic (in oil) and season with salt and garlic powder. Add one tablespoon each of harissa paste and lemon juice and mix well. Give it a taste and if you can handle the heat, add that extra tablespoon! Loving the lemon? Add another tablespoon. I loved mine with 2 TBSP each of lemon juice and harissa paste.
• Mix it all together and dive in with pita and veggies or use it as a zesty sandwich spread for a pita pocket or wrap. Making it in advance? It'll stay fresh 3-4 days in the fridge.

HARISSA YOGURT SAUCE

Steps:

• Whisk ingredients in medium bowl. Season to taste sea salt.
• Cover, Chill and Serve.