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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 :-)


4 serving

Total time

50 minutes


  • 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
  • supermarket roast chicken, approximately 200g once shredded
  • 8 - 10 Curry leaves
  • 1 tsp Mustard seeds
  • supermarket roast chicken, approximately 200g once shredded (/ Hing)
  • to taste Salt


  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.
  7. View the recipe instructions at Cook's Hideout

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