I don't know about you, but Indian food is my all time favorite comfort food. It's got the perfect combination of grounding ingredients and (just enough) spicy flavor profiles. The problem is that it's always take-out... and you know how I feel about that. NOT ideal. There's just no way to know what they're putting in there. I feel like I'm eating a whole bottle of oil sometimes.
Unfortunately I've avoided trying to cook it at home because it seems like such a daunting dish! The spices are all sorts of strange, the cooking methods take days, and the amount of pots needed to complete a meal would wipe out my supply... and who wants to do those dishes?
I stand corrected. ALL of these ingredients are staples in my kitchen and it took a quick 30 minutes to make. It's also chalk full of nutrient dense foods!
No more excuses.
Here's a seriously delicious (and nutritious) recipe to try out.
AND it's easy. Who would have thought?
- 1 cup urad dal
- ½ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 inch ginger, minced fine or grated
- 1 small green chile, minced
- 2 cups chopped fresh spinach
- 1 teaspoon mustard seeds
- ½ teaspoon red chili powder
- ¼ teaspoon red pepper
- ¾ - 1 cup water
- 2 or 3 tablespoon ghee or coconut oil (for vegan)
- salt, to taste
- Pick through lentils and wash well, then combine lentils with turmeric powder in a large pot or pressure cooker. Cook until soft and mushy (follow package directions), then drain and mash. Set aside.
- In a large skillet over medium heat, heat ghee (or coconut oil). Add the cumin seeds and fry for a few seconds, then add the minced or grated ginger and fry for a minute. Add the chopped green chile and fry for 1 minute. Add the chopped spinach, red chili powder, and sauté for 7-8 minute or until the spinach becomes soft and stops releasing water.
- Add the mashed lentils and combine well with spinach mixture. Add ½ cup water and stir to combine, then add up to another ½ cup water, depending on desired consistency. Add salt to taste and then turn down heat to low and simmer the dal palak for 6-7 minutes.
- Serve over steamed basmati rice or quinoa with naan and raita.