I usually have some half- or quarter-bunches of greens hanging out in my refrigerator. Lettuce, leftover from a hurried workday salad, a half-packet of frozen spinach, some cabbage…When I want to use these up without coming up with separate ideas for each, I take an easy but delicious way out: I put them into a pot with some lentils and a few spices to come up with something like this fabulously nutritious and tasty dish that’s ready in no time at all. Split Green Lentils with Leafy Greens.
This time, I had some baby bok choy left over, and a few leaves of romaine lettuce. Wonderful. I sliced up some onions, chopped up the greens, grated some ginger, minced up some garlic, and, while I was doing all that, cooked up some green lentils to mushy tenderness in a pressure cooker (You could definitely do it in a microwave or on the stove-top).
Once you have all your ingredients prepared it takes just a little while to put together this dal. Hope you try it one night when you have some leafy greens you don’t know what to do with. Enjoy, all!
- 1 cup green split peas (can substitute with pink lentils or yellow split peas), cooked till tender
- About 3-4 cups of leafy greens , chopped into thin ribbons. I used about 4-5 baby bok choy and some romaine lettuce. You can use any other quick-cooking greens like lettuce, cabbage, spinach, watercress...feel free to experiment. Don't, however, use greens like kale or collards or methi which require more time to tenderize.
- 1 medium onion , sliced thinly
- 1 tbsp grated ginger
- 4-5 cloves garlic , minced
- 1/2 tsp turmeric
- 2 green chilies , minced
- 1 tsp fresh ground black pepper
- 1 tsp mustard seeds
- 1 tbsp canola oil
- Heat the oil in a saucepan.
- Add the mustard seeds, and when they sputter, add the onions.
- Stir-fry until the onions are translucent.
- Now add the green chillies, ginger and garlic. Stir-fry for another minute.
- Add the turmeric and pepper and then the leafy greens and stir until the greens loose their stiffness and become soft, about 2-3 minutes.
- Add the cooked dal and some salt to taste.
- Bring to a boil, lower the heat, and continue to simmer about 5 minutes.
- Garnish, if desired, with coriander. Serve hot with rice or chapatis.
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