I am really loving some lentil dishes lately. Another week where I need something easy. Indian cuisine is a good one for that. Lots of flavor, without a lot of fuss. The key with Indian food is to not be intimidated by the long ingredient list. Many Indian dishes require you make a masala. That is usually a long list of spices that are ground and bloomed in oil on the stove. That makes each dish unique and is really simple. I found this recipe from Ministry of Curry for Easy Spinach Dal and I was interested. Lentils and spinach are a great combination. Dal just means a bean or lentil. The original recipe needs a boost in the protein department as well as vitamin A and C. I will also not be using an Insta Pot for this recipe, since I don’t have one. I have a lot of cookware and I don’t plan on buying any more any time soon. Here are the original stats:
Here’s what I changed:
- I removed the added salt to reduce the sodium
- I replaced the tomato with red bell pepper to increase the vitamin A and C.
- I increased the amount of lentils to increase the protein.
- I will be serving this with 1/3 brown rice
Here are the updated stats:
Here is the final recipe:
- 1 tablespoon ghee or butter
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon turmeric
- 1 green chili chopped
- 4 garlic cloves or 1 tablespoon garlic chopped
- 4 curry leaves optional
- 2 large red bell pepper
- 3 cups water
- 1.5 cup red lentils
- 6 ounces baby spinach
Add ghee, cumin, turmeric, green chili, garlic, curry leaves, red bell peppers to a large pot and cook on medium heat for 5 minutes
Add lentils and water to the pot and bring to a boil. Cover and simmer on low heat for 20 minutes or until the lentils are cooked
Mix the lentils with a spatula. Add more water, to bring the lentils to desired consistency. Dal will thicken as it cools. Add chopped Spinach and mix well.
Enjoy hot with steamed brown rice.