Lasuni Chilkewala masoor palak ( garlic flavored orange lentil and spinach stew ) ; Meatless Monday

Last Thursday evening I was running several errands. Well, most evenings I have errands to run, but this particular day was more hectic than the others. The reason for this was that I had to attend the PTA meeting but before an hour before that, I had to meet-up with the out-going treasurer for transfer of information. You see, was kind of cuckolded into the position of treasurer for the PTA. Thursday also happens to be my day for grocery shopping. In midst of all this, I had nothing for dinner. When I say nothing, I mean nothing cooked!! When I got home from worked, I quickly cooked the rice and the lentils in the pressure cooker and then left for the meetings. When I came back home, I was too tired to make anything. I wanted to cook spinach and lentils separately. I decided to make them together. The traditional dal-palak ( lentil-spinach) stew/soup is made using split pigeon peas. I decided to combine whole orange lentil and spinach and make the stew but in a quick fashion. I washed, chopped and cooked the spinach along with one chopped tomato & one onion. I added the cooked lentils to the spinach with some salt and asofoetida. I then tempered this mixture with sautéed garlic, red chilli and garam masala powder. Delicious chili Garlic spinach-lentil stew was ready! My husband went for seconds!!

Sometimes, the best recipes are those that you come up with, either accidentally or when in a hurry! Do give it a try. It is nutritious and delicious!

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Servings: 2-3

Ingredients:

Whole orange lentil: 1/2 cup
Water: 1 & 1/2 cups + 1/2 cup
Green chillies: 1,slit( can be adjusted as per individual spice preference)
Spinach: 1 & 1/2cups, chopped
Onion: 1, small, chopped
Tomato: 1 small, chopped
Garlic: 5-6 cloves, chopped fine
Coconut oil: 1 tsp ( any cooking oil can be used).
Red chilli powder: 1/2 tsp ( can be adjusted as per individual spice preference.
Asofoetida: a pinch if using powder, 1/4 tsp if using solution.
Garam masala: 1/4 tsp ( optional)
Salt: as per taste.

Method:

Rinse the whole orange lentil  and add it to a pot with 1 and 1/2 cups water. 
Cook until tender ( around 20 minutes on stove-top, 10 minutes if cooked in pressure cooker). Turn off the flame and keep aside.

Separately cook the spinach with 1/2 cup water, chopped onion, tomato and salt for 6-8 minutes. Turn off the flame. 

Add the cooked lentils and Asofoetida to this and mix well.

In a small frying pan/sauté pan or kadai, heat coconut oil on medium heat. 
Add the chopped garlic cloves. Sauté until garlic is fragrant. 
Add the chilli powder and garam masala powder. Turn off the flame( be careful not to burn the chilli powder)!! 

Add this to the lentils. 

Serve hot with rice/roti/bread. 

Enjoy!! 

I am bringing this comfort dish to Throwback Thursday#45, Fiesta Friday#126  and Saucy Saturdays#51! 

Cooking made easy:

The cook time can be even lower if you cook the lentils and spinach in the same pot. If using the pressure cooker, you can add to the pot the lentils, spinach, onion and tomato together and cook it.  If using the stove top, you can cook the lentils with the tomatoes and the onions and add the spinach towards the end.

The consistency and taste will vary a little depending on the cooking method selected. If cooked in the pressure cooker, it will be more soupy in consistent while the stove-top will give you a more stew-like consistency.

Tip for healthy living:

Making wholesome soups/stews like this not only makes dinner easy but also provides for a complete meal!

Food for thought:

Don't give up what you want most, for what you want now. Unknown.

Please do share your thoughts. Your opinion matters!

Dal palak ( Lentil and spinach medley) made easy; Meatless Monday.

Dal palak is another popular, basic, everyday dish in Indian cuisine. Traditionally, this is made  with toor dal (split-pigeon peas).At times, I make it that way too.. but the whole premise of this blog is to share recipes that are quick and easy to make. Hence, I have re-invented dal-palak in such a way that you can have delicious dal-palak on the table ready to be consumed in under 30 minutes!

How did I do it? Very simple, first and foremost I swapped toor dal(split pegion peas)with masoor dal(split red lentil). This is the step that is most time consuming as toor dal ( split pigeon peas) takes a long time to cook, even in the pressure cooker. You then have to wait for the steam from the pressure cooker to be completely let out before opening it.

I have also reduced the cooking time by combining a few other steps of the regular method of preparation of this dish. None of these steps have compromised the taste of the dish. Did I forget to mention that this is a one-pot dish? So no washing multiple pots! How much easier can it get??

I am entering this dish for the Canadian Lentil Recipe Revelation challenge. The inspiration for this entry is my silent mentor Sonal Gupta. She is not only a great blogger but also a great person. I have learnt so much from her. Thank you Sonal.

Servings: 4-6

Ingredients:

Masoor dal ( split red lentil): 1 cup
Water : 3 cups
Fresh Spinach : 1/2 small bunch( around 4 cups)
Onion: 1 small, chopped fine
Tomato: 1 small, diced small.
Ginger: 1 inch piece, chopped
Green chilli: 2, slit
Turmeric powder( haldi): 1 tsp
Coriander powder: 1 tsp
Asofoetida ( hing): pinch
Salt: to taste
Sugar: 1/2 tsp

For Tempering:

Coconut oil: 1 tsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig
Red chilli powder: 1/4 tsp ( optional)

Method:

Wash the masoor dal(split red lentil ) thoroughly and soak it in 3 cups water for 10-15 minutes, preferably in the same  pot that you are going to cook in.

While the dal( lentil) is being soaked, chop the onion, tomatoes, green chillies and ginger and add it to the pot.

Wash, clean and chop the spinach and keep ready.

Now cook the lentil on medium flame for 5-10 minutes. Add turmeric powder, coriander powder, asofoetida , sugar and salt while it is cooking.

Now add the spinach to the pot , stir and mix well. Cover and cook for 5 -10 more minutes or until the spinach and lentils have reached the desired consistency.

If it gets too thick, you can add water as needed, little at a time.

Tempering:

In a small frying pan, heat oil, add jeera( cumin seeds) and a few seconds later, mustard seeds .

Once the mustard seeds splutter, turn off the flame.Add curry leaves. Add red chilli powder if you wish at this point.

Add this tempering to the above pot. Give it a nice stir.

Serve hot as a soup with some crusty bread / garlic bread or as a side dish with rice.

Served with rice, crab cakes, pickle and fried accompaniments. 

Comfort food at it's best!

Enjoy!

Cooking made easy:

If you are using baby spinach in the above dish, it needs to be cooked only for a minute or two.

If using regular spinach, remember spinach upon cooking, wilts and releases water. Hence adjust the amount of  water used accordingly and as per the desired consistency of the dish. You can make it thick if you wish to use it as a side dish, or make it thin if you wish to serve it soup-style.

You can also use frozen chopped spinach if you are out of fresh spinach.

Tip for healthy living:

Lentils are a great source of protein for vegetarians.

Food for thought:

All change is not growth, as all movement is not forward. Ellen Glasgow