Five Lentil Dal with Greens

Five Lentil Dal with Greens

This creamy dal is such a cozy recipe that Mummy used to make with amaranth greens or mustard greens, but I love using what’s more readily available like spinach, kale, swiss chard or beet greens.

Served over warm rice with a teaspoon of ghee is the best comfort food on a cold rainy day. The crispy fried onions just give it that extra touch mimicking the onion tadka that Mummy would sometimes pour over the pot of dal.

This recipe us based on using the Five Lentil Dal with Greens meal kit.

Serves 4

Cooking Time: 40-55 Minutes

Ingredients You’ll Need:

1 tbsp vegetable oil
½ cup diced onion
1 tsp minced garlic
2 tsp minced ginger
1 inch jalapeño, minced
1 tbsp tomato paste
4 cups water, divided
3 cups greens trimmed & chopped
salt to taste
½ tsp ghee or coconut oil
½ lemon, juiced
crispy fried onions (optional)

Cooking Directions:

1. Rinse the lentils. Soak in hot water while you prep.
2. In a deep pot, heat the oil on medium. Add the whole spices and stir for 30 seconds.
   Add the onion, garlic, ginger and jalapeno. Stir-fry for 3 minutes. Add the tomato paste
   and the ground spice blend and stir for 2 minutes.
3. Drain the lentils, add them to the pot. Stir-fry for 1 minutes. Add 3½ cups water and a
   pinch of salt. Bring to a boil, cover and simmer for 40-50 minutes, stirring occasionally.
4. When soft and creamy, add the greens, simmer for 5-8 minutes.
5. Stir in the ghee/coconut oil, lemon juice and garnish with crispy onions.

To make this in an InstantPot: Wash the lentils according to step 1. Using the Sauté mode, follow steps 2 and 3. Add lentils to the pot. Stir-fry for 2 minutes, then add 3 cups of water and a pinch of salt. Attach the lid and select Beans/Chili mode for 30 minutes. When done, turn off the Instant Pot and release naturally. Remove the lid safely. Stir in ½ cup water and greens, select Sauté́, and simmer for 3-5 minutes, until wilted. Stir in ghee and lemon juice.