Spinach Lentil Dal

Spinach Lentil Dal Recipe

Spinach Lentil Dal - an Indian lentil recipe with a flavorful spinach sauce that is full of flavor and nutrients and can be made in 30 minutes. Serve with Basmati Rice, and naan bread!

Ingredients:

3 tablespoons ghee (or coconut oil, but ghee will elevate)
1 large onion, diced
4 cloves garlic, rough chopped
2 tablespoons ginger, finely chopped
1 medium jalapeno, finely chopped (or 1 serrano) this is mildly spicy, add more if you like.
1/2 teaspoon fennel seeds
1 teaspoon black mustard seeds
2 teaspoon cumin seeds
2 teaspoons garam masala
1 lb Baby spinach (fresh or frozen)
15–20 fresh mint leaves
1 teaspoon dried fenugreek leaves
2 tablespoons water (if using fresh spinach)
3/4 cup water
1/2 cup plain yogurt (or vegan yogurt)
3 – 4 cups cooked black lentils (or aka caviar lentils, beluga lentils or French green lentils)
1 teaspoon salt, more to taste!

Directions
If cooking black lentils and basmati rice, start them first (see notes)

Make the Spinach Sauce:Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!

Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.

Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.

Serve with the basmati rice and naan bread!
Emerald Dal will keep up to 4 days in the fridge.

Notes
Cook black lentils according to package or try the pasta cooking method: simply boil 1 1/4 cups dry lentils in 6 cups of salted water until just tender, strain. The size of lentil will determine cooking time. Little black lentils take 20-30 minutes. Feel free to sub other whole lentils for the black lentils.

SPINACH: If using fresh spinach, be sure to use baby spinach, as mature spinach and their stems can be bitter.

Yes, you can sub coconut oil or butter for the ghee– but in my opinion, the ghee really elevates and adds so much flavor.

Feel free to bump up the spices and heat (add more chilies and spices). 

Coconut Rice And Quinoa

Coconut Rice And Quinoa 

The Coconut Rice and Quinoa is unique with its subtle coconut flavor and would be a great addition to curries and roasted veggies.

Ingredients:

1/2 cup red onion julienned

2 tablespoons olive oil

lemon zest from 1 lemon

Lemon juice of that same lemon

1 can coconut milk, shakened up

2 cups water

1 tablespoon salt

1/4 teaspoon pepper

1 cup basmati rice

1 cup quinoa

Directions:

In a large saucepan (the same as you intend for the rice), saute the onion with the oil until soft but not browned.  

In a second small saucepan, add all the liquids and seasoning and bring to a simmer.  

When the onions are soft and starting to caramelize, add the rice and quinoa to the onions and oil and mix on low until the liquids in the second pot are hot.  Pour the hot liquids over the rice and quinoa, and stir.  Cover with a tight fitting lid and cook over a low flame for 25 minutes.  Let rest, covered, for 15 minutes, and fluff with a fork before serving.

 

 

Mushrooms And Rice Pilaff ~ Instant Pot

Instant Pot Mushroom And Rice Pilaf

Ingredients:

2 tbsp Olive Oil
2 cloves Garlic/ minced
1 cup Onions / finely chopped
10 oz Cremini Mushrooms / sliced
2 tsp better than bouillon mushroom base or vegetable base
1 bunch green onion / chopped
Salt to taste
1 cup Basmati rice
1 cup water

Directions:
Clean and Rinse the rice and keep it aside.

Clean the mushrooms and slice them.

Press saute setting on an electric pressure cooker.

When HOT add oil, garlic, onions, and sliced mushroom give it stir and let it saute for 1 minute. Add in the mushroom base, rice, salt, black pepper powder add in the water and sprinkle half of the chopped green onions.

Stir and press cancel. Place the lid and close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let the pressure release for 5 minutes naturally then do a quick release. Fluff the rice with a fork. If desired, serve with additional green onions.

Baked Rice with Chicken, Mushrooms And Peas

Ingredients:
2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20 minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2 minutes in salted water (optional)
2 small garlic cloves, smashed to a paste with a little salt
3 tablespoons roughly chopped parsley

Directions:
Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees. 

Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.

Add wine and simmer briskly until reduced by half, about 5 minutes. 

Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.

Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat. 

While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.

Fluff rice, then top with sautéed mushrooms and serve.