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 travelling which gave me yet another reason to take this theme 🙂


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.

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)
Patli Dal (Yellow Split Peas & Kale in a Yogurt-Peanut Sauce)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Patli Dal (Yellow Split Peas & Kale in a Yogurt-Peanut Sauce)
Patli Dal (Yellow Split Peas & Kale in a Yogurt-Peanut Sauce)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup Chana Dal (Yellow Split peas)
  • 10 oz Kale . - roughly chopped (can be replaced with Spinach)
  • 1 cup Yogurt Curd /
  • 2 tbsp Peanuts Unsalted dry roasted
  • 2 Chilies Green
  • 2 Ginger " , finely grated
  • 2 tbsp Chickpea flour
  • ¼ tsp Turmeric
  • 8 - 10 Curry leaves
  • 1 tsp Mustard seeds
  • ¼ tsp Asafetida / Hing
  • to taste Salt
Servings: serving
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Lower the heat and simmer until the mixture thickens and loses its raw floury taste, about 15 minutes.
  6. 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.
Recipe Notes

I served the dal with some steamed rice and paapad for a delicious meal.

Lets check out what my fellow marathoners have cooked today for BM# 30.

Sending this over to Lets Cook with Nuts event @ Simply.food.

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0 thoughts on “Patli Dal (Yellow Split Peas & Kale in a Yogurt-Peanut Sauce)”

  1. I loved the recipe of this daal..very different.it seems to be a blend of daal and kadhi..must have tasted awesome. Book marking. Wonderful recipe and well presented.

  2. I visit your blog just to gawk at your pictures even if I am not in that week’s marathon.. as usual very nicely composed picture.. and nice recipe too, but same curd aversion runs in my family as well

  3. We always hold that curds is a must after every meal at my parents place. I find it hard to get my kids to eat it, though the elder twin loves it. It’s nice that your lil one has started eating it. Coming to the curry, it sounds wonderful to have this curds based, a change from the usual moor kolambu right..very nice..I am eager to check your next posts..

  4. Like Valli mentioned, it is set in my mind that we have to finish the meal with yogurt. So I insist that my kids eat some form of yogurt with every meal. I also make the yogurt home, since it would be totally unaffordable for me to buy since all of us love yogurt. I love using kale instead of spinach. It is a good way to get a different green in the meal.

  5. I love curds and even have it as a side dish with dosa idli or virtually every tiffin.My kids too are great fans of curd.Got to have this set everyday.And the Patli dal looks wonderful. I think I will try it with spinach.As usual great pics Pavani 🙂

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