Dal with Greens, Brown Rice Pilaf and Oven-roasted Sweet Potatoes

Dal with greens
A friend, Navami, recently asked me to post some Indian vegan recipes that are quick and easy to make. One of the first dishes that jumped to my mind was an old standby that I cook very often, especially when I find a bunch of fresh methi (fenugreek) leaves, in the market.Methi leaves, like the seeds, are prized in Indian cuisine not just for their unique, mildly bitter taste, but also for their numerous health benefits, including the ability to fight diabetes and cholesterol.

In this dish, the methi teams up with spinach and fresh coriander. The result is not just good for you, but also finger-licking good!

To go with the lentils I made a simple but delicious brown rice pilaf and some oven-roasted sweet potatoes (recipes follow).

The whole meal takes just about an hour to prepare- a little more if you are not a multitasker. Hope you enjoy it, dear friend, and here’s to your good health!

Oven-roasted Sweet Potatoes
 
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Author:
Recipe type: Side
Serves: 6
Ingredients
  • 2 medium sweet potatoes, cubed into ½ inch dice
  • 1 tbsp olive or canola oil
  • 1 tsp chili powder (can use more or less depending on your taste)
  • ½ tsp turmeric (optional)
  • Salt to taste
Instructions
  1. Toss the diced sweet potatoes in the chili powder, turmeric, salt and olive oil. Place in a hot 350-degree oven and let it cook until crisp, about 30-40 minutes.

Brown Rice Pilaf
 
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Author:
Recipe type: Main
Cuisine: Indian
Serves: 6
Ingredients
  • 1 tbsp canola oil
  • 1 tsp cumin seeds
  • 1 cup brown rice
  • 2½ cups water
  • ½ tsp salt (optional)
Instructions
  1. In a large saucepan with an oven-safe handle and lid, heat canola oil. Add cumin seeds and let them sputter.
  2. Add brown rice and toss until coated with oil and the rice starts to turn opaque.
  3. Add water and salt, if using.
  4. Preheat oven to 350 degrees.
  5. Once the rice-water mixture comes to a boil, transfer the pan to the oven. Let it cook, undisturbed, for about 50 minutes.
  6. Remove from the oven and let stand another 10 minutes before serving. Fluff with a fork to separate grains.

Dal with Greens
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6
Ingredients
  • 1 bunch Methi leaves, minced
  • 1 bunch Spinach leaves, minced
  • 1 small bunch coriander leaves, minced
  • 1 cup yellow split peas (tuvar dal)
  • 2 green chilies, slit
  • 2 medium tomatoes, diced, or 1 14-oz can of diced tomatoes
  • Salt to taste
  • 6 large cloves garlic, minced
  • 1 tbsp canola oil
Instructions
  1. In a pressure cooker or a large saucepan with a tight lid, combine the leafy greens, coriander, split peas, chilies and tomatoes. Add about 3 cups of water and salt to taste. Cook until the lentils are mushy and the greens are tender.
  2. Mash the lentils and greens with the back of a ladle until well-mixed.
  3. Heat canola oil.
  4. Add garlic and saute for a minute until it starts to brown and you get the aroma of garlic. Add to the lentils and warm through. Check seasoning and add more salt if needed.
  5. Serve hot with brown rice pilaf.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

4 thoughts on “Dal with Greens, Brown Rice Pilaf and Oven-roasted Sweet Potatoes

  1. Permalink  ⋅ Reply

    Navami

    December 14, 2007 at 10:29pm

    Thie looks delicious and I love the name! Thanks to Vaishali for posting a receipe especially for me. I will it tonight and I am sure it is going to turn out great because you are one of the best cooks I know. Good job with the picture.

  2. Permalink  ⋅ Reply

    Jeannie

    November 21, 2011 at 9:15pm

    For the pilaf, you say to toss the brown rice with the oil until it turns “opaque.” I think you mean translucent, yet? Does it take much longer for brown rice to do this compared to white basmati? I tried another of your pilaf recipes and now I’m hooked on baked pilafs. They come out so fluffy and with no burnt or hard spots. Thanks!

  3. Permalink  ⋅ Reply

    Vaishali

    November 21, 2011 at 9:19pm

    Jeannie, I do mean opaque. It should take just a minute or two after you add the rice, and be sure to keep stirring with a spatula. Add the water immediately.

  4. Permalink  ⋅ Reply

    Jeannie

    November 22, 2011 at 9:20pm

    Thanks! I’m looking forward to trying this.

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