Meatless Monday – Saag Dal (Spinach Lentils)

Have you ever smashed an entire peanut butter sized jar of turmeric on the floor? Good times let me tell you! My kitchen floor is so clean right now, you could eat off it. But, I digress…I’m always looking to sneak greens into my food, and this is definitely a tasty way to do it. My Noni (grandmother) used to make this, and I tried to do her justice here. 🙂 The moong dal is delicate, light, protein rich and infused with the flavors of ginger, garlic and earthy cumin – a perfect way to transform otherwise boring cooked spinach. Very simple to prepare, and tastes great on it’s own, or served with rice or flatbread. If you prefer a thinner consistency to your dal, add more boiling water. Enjoy!

Ingredients

1 cup moong dal (split moong beans without husk) – rinsed and drained (remove any stones)
6 cups of water
1⁄2 cup onions
1⁄2 cup tomatoes, finely chopped
11⁄2 teaspoons garlic, finely chopped
1⁄2 tablespoon heaped fresh ginger, grated with a microplane
1⁄2 teaspoon turmeric
11⁄2 teaspoons Himalayan pink salt (or salt to taste)
1 cup frozen spinach
2 cups boiling water
4 tablespoons butter, ghee or coconut oil
1⁄2 teaspoon cumin seeds
1 red dried chili (deseeded)
1⁄2 cup chopped onions
1 teaspoon cumin powder
1⁄2 cup tomatoes, finely chopped

Instructions

1. Rinse dal in colander until water runs clear about a minute or so.
2. Bring six cups of water to a boil in saucepan.
3. Add the rinsed dal, onions, tomatoes, garlic, ginger, turmeric, and salt.
4. Cook uncovered over low heat for 45 minutes, stirring occasionally.
5. Add frozen spinach and two cups of boiling water, stir.
6. Cook for 15 minutes, stirring occasionally.
7. Remove from heat.
8. In a skillet heat butter, ghee or coconut oil.
9. Add cumin seeds, stir cook for for 1 minute or until cumin is light brown.
10. Add red chili, stir.
11. Add onions, stir.
12. Cook until onions are reddish brown.
13. Add cumin powder, stir.
14. Add tomatoes. Stir frequently and cook until tomatoes are soft, and onion mixture begins to separate from the butter (ghee or coconut oil).
15. Add onion mixture to dal, stir until combined and serve.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂