I made chocolates today and I was going to sit down with a cup of Jasmine tea and write about them. When I looked at my blog home page, however, I realized that my last post was also about chocolate (in fact, a LOT of my posts are about chocolate). Also, Easter was just the other day, so it occurred to me that some of you are probably feeling a little stuffed, maybe even a little ill from all the chocolate eating. In thinking about how guilty and sick you might be feeling, I began to feel somewhat stuffed myself. I’ve been eating loads of homemade, cheese covered pizza and of course, tonnes of chocolate. It was time, I decided, to eat something yummy but healthy.
So, I made myself the healthiest lunch that I am capable of enjoying. It included one of my favourite dishes, palak dal (spinach lentils) and was served with rice and baked beets and sweet potatoes.
In general, I hate eating vegetables. The prospect of having to eat a bowl of crunchy and/or leafy vegetables makes me feel ill, miserable and hopeless. Yet, this lunch included tonnes of spinach and I still loved it! The spinach lentils shown above, are as flavourful, as they are good for you (I am no doctor or nutritionist, but I think you will all agree with me when you see the ingredient list). I think spices make vegetables not only edible, but enjoyable 🙂
You can also include rotis and a light vegetable sauté with the meal. I also like to eat some yoghurt along with my meal, but of course, this isn’t compulsory.
A quick note: You can adjust the level of spice easily. In the list of ingredients in the recipe below, I have provided a range of amounts for various spices; you can decide whether you want to stay on the lower side of that range or be brave and add in the highest amount that I recommend.
If you would like to try to make the lentils, the recipe is below; I will write later about the sauté.
1 cup Pesara Pappu (Moong Dal in Hindi; a type of lentil, native to India; you can also use Toor Dal, or Masoor Dal)
1/2 teaspoon turmeric
2-3 tablespoons of oil (I use either avocado oil or sunflower oil)
1 large onion or 2 medium-sized onions (red or yellow) chopped
1/2 teaspoon grated ginger
3-4 cloves of garlic, skinned (you can also crush them if you don’t like having large pieces of garlic in your dal: I like the chunks :))
3-6 green chilies cut in half lengthwise (You can reduce this amount if you don’t want the dal to be too hot/spicy)
2 medium-sized tomatoes, chopped
1/2 – 1 teaspoon cumin powder
1/2 – 1 teaspoon coriander (cilantro) seed powder
1 – 2 teaspoons red chilli powder
1/2 teaspoon of garam masala (optional)
About a medium-sized bunch of spinach (250 g) (I used organic baby spinach)
1/2 teaspoon brown sugar (you can use white if you don’t have brown sugar) (optional)
Salt to taste
Ingredients for the tadka, baghar, or popu:
1 teaspoon cumin seeds
3-12 dried red chilies
1 or 2 sprigs of fresh curry leaves (optional)
2-4 peeled whole garlic cloves
2-3 tablespoons of ghee (you can get ghee at an Indian store. If you want to make south Indian ghee, you can read about it on this website. I am sure I will post something about it soon enough though. I LOVE ghee in general and South Indian ghee in particular) (if you don’t have ghee, you can simply use sunflower oil, vegetable oil, or really any oil with a high smoking point. DO NOT USE BUTTER, it will smoke and burn before the spices are properly fried).
1. The first thing to do is to prepare the dal (lentils). I use moong dal for this recipe. If you don’t live in India, you should be able to get most lentils at an Indian store. I normally soak lentils for a few hours before I cook them (this helps them cook faster and apparently helps to reduce bloating and gas; I am still looking for studies to back this up, which I will cite here when I find them). If you don’t have the time to do this, you can skip this step. This is how the lentils look soaked:
2. The easiest way to cook dal is to cook it in a pressure cooker. If you don’t have one, just boil the dal in water until its cooked. Add half a teaspoon each of turmeric and salt to the dal before you cook it. Once it’s cooked it should look like this:
3. I like to purée the dal in a food processor/blender/mixie in order to make it into a smooth paste. This makes the texture of the dal smoother and distributes flavour more evenly. This step is completely optional, however. You can skip it without much consequence to the taste of your dal if you do not have either the necessary equipment or the time.
4. In the meantime, heat 2-3 tablespoons of oil in a saucepan. When it’s hot add the chopped onions and sauté them until softened and lightly browned. Now add the ginger, garlic, and green chillies and sauté again until the ginger and garlic is cooked (their raw smell should vanish).
5. Add the tomatoes, followed by cumin powder, coriander powder, red chilli powder, garam masala (if you are using it), and half a teaspoon of salt. Cover and cook all of this for about 10 minutes on low-medium heat.
6. Meanwhile, rinse the spinach well.
7. Place the spinach in a bowl and microwave for a minute, until tender. I like to simply use a herb scissors or a normal pair of scissors and cut up the spinach in the bowl (after it has been microwaved) into slightly smaller bits. If you don’t like this method, you can, of course, chop the spinach on a cutting board with a knife (before or after you microwave it.
8. Add the spinach to the sauce pan, then add the lentils and sugar (if you are using it). Let everything cook for about 5 minutes.
9. The baghar/popu/tadka:
Heat a tablespoon or two of ghee in a little saucepan like this:
Let the ghee get hot. To test if it’s hot enough, throw a single cumin seed into the pan. If it begins to sizzle, add the rest of the cumin and stir the seeds about until they start to pop. When they start to pop, add the curry leaves, garlic cloves and red chilies.
Once the red chillies darken like this:
Add the baghar to the lentils.
Immediately cover the pot.
The dal is now ready! Serve it with some hot rice and/or roti, dahi (yogurt), Indian pickle, ghee, and any other accompanying curries or vegetable sauté.
In the photograph below, it is served with rice , roti, dahi (yogurt), some pickle (Gongura pickle, to be precise, which you can get in most Indian stores if you live in North America) and sautéed Dondakaya (Indian Ivy Gourd).