Spicy Spinach Lentils

Scant 2 c. mong dal (split mung beans)*

Generous 4 c. vegetable or chicken broth

1 large or 2 small sweet onions, quartered and thinly sliced

1 lb. fresh spinach, chopped

8 cloves garlic, minced

1/2 tsp. mustard seeds

1/2 tsp. ginger

1/2 tsp. coriander

1/4 tsp. chili powder

2 tsp. garam masala

2 T. butter

2 T. olive oil

salt to taste

In a medium pot, combine lentils and broth and simmer, covered, over medium-low heat until water is absorbed and lentils are tender but not dissolving. Keep an eye on them and add more liquid if necessary. If lentils are tender and liquid is not absorbed, uncover and simmer until liquid has mostly evaporated.

While lentils are simmering, melt butter and oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until they are very soft and beginning to brown. Add garlic and other spices and cook for two minutes, stirring, then add spinach and cook, stirring, until spinach is wilted and most of it's liquid has evaporated. Add cooked lentils and mix thoroughly. Serve with naan or over plain cooked rice.

*Split yellow peas or red lentils may be substituted for mung bean, but the split mung beans hold their shape better when cooked. Cooked garbanzo beans may also be substituted.

If you have food sensitivities, be sure to use a brand of spices and other ingredients that you know are safe. McCormick and Penzey's are both gluten-free and usually soy-free (check the label).

Carrot Curry Dip

This is something I created when I ran out of spinach for saag. I made used the same seasonings, just changed the vegetable.

Splash Olive oil
1 large onion, chopped
6 cloves garlic
3 inch piece of ginger
1 1/4 c. water, divided
1 Tbsp. ground coriander
1 tsp. turmeric
3 c. carrots, cut into chunks
1 can garbanzo beans, drained
1 can coconut milk
1 tsp. vegetable bouillon (I used Superior Touch Better Than Bouillon Vegetable Base)

Heat the olive oil in a pretty large skillet. Add the onion and cook for 2 minutes. Add the garlic and ginger an cook just until fragrant.

Add the carrots, seasonings, remaining water and vegetable soup base. Let that simmer, covered, until the carrots are tender.

Pour into a blender and puree until smooth, then add the beans and coconut milk and puree until combined. Taste and season with salt to taste.

My top 5, from 2010

1. Gumbo

2. Palak Channa

3. Chicken Style Bean Stew

4. Pumpkin Cream Pasta

5. Caramelized Quinoa and Black Beans

Chickpea Masala with Green Rice

For the Chickpea Masala:

2 onions, diced

8 cloves garlic, minced

1/4 c. butter or olive oil

2 tsp. sweet curry powder

1 tsp. Garam Masala

1 can diced tomatoes

1/2 c. coconut milk

2 cans chickpeas, drained and rinsed

Satue onions and butter in a large skillet over med-low heat until onions are soft. Add garlic and spices and saute a few minutes more, stirring so as not to burn. Add tomatoes and simmer until much of the liquid has been evaporated, then add coconut milk and stir to combine. Using a handheld or traditional blender, blend mixture until smooth. Return to skillet and add chickpeas. Heat gently until very hot. Serve with green rice.

For Green Rice:

4 T. butter or olive oil

1 onion, diced

1 lb fresh spinach, very finely chopped

2 c. white rice

4 c. chicken or vegetable broth, or lightly salted water

In a medium saucepan, cook onions in butter over medium heat until soft. Add rice and cook, stirring, until rice is shiny and beginning to lightly brown in a few spots. Add broth or water and cover. Cook at a simmer until rice is soft and water is absorbed. Stir in spinach and let the hot rice cook it. Serve.

Palak Channa

Olive oil
1 Anaheim pepper, seeded and ribbed
1 Lb fresh spinach
4 cloves garlic
1 1/2 in piece fresh ginger, peeled
1 large onion
1 can tomatoes, drained in a colander to make sure all liquid is removed, puree
3/4 c. plain yogurt, greek yogurt, or sour cream (or coconut milk UPDATE: Which after trying, I prefer)
1/2 tsp. garam masala
1/4 tsp. chili powder
1 1/2 tsp. coriander
1 1/2 tsp. cumin
1 tsp. turmeric
2 tsp. paprika
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 cans garbanzo beans, drained
splash lemon juice

Saute spinach in olive oil until dark and wilted. Set aside. Combine garlic and ginger in a food processor until just before they form a paste. Add onion and pepper until both are chopped pretty fine. Cook until onion is translucent and mixture is fragrant. Add tomato and spices. Cook, stirring, until all are mixed in, simmer 5 minutes. Whisk in yogurt.

Puree spinach. Add to tomato mixture. Stir in garbanzo beans and simmer an additional 10 minutes. Add the splash of lemon juice. Serve over Basmati rice




While I am on the subject of "palak" or spinach this recipe from 101cookbooks for palak daal looks well worth checking out