Dal with Leafy Greens

5 from 1 vote

An easy and nourishing dish of Indian dal with leafy greens

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan

Servings:

Calories: 113kcal

1 cup green split peas (can substitute with pink lentils or yellow split peas), cooked till tender
1 tablespoon avocado oil or any neutral oil
1 teaspoon mustard seeds
1 medium onion (sliced thinly)
1 tablespoon ginger (grated)
4 cups spinach (or any mixed greens, including salad greens. Chop the greens into thin ribbons. You can use any other quick-cooking greens like bok choy, lettuce, cabbage, watercress...feel free to experiment. Don't, however, use greens like kale or collards or methi which require more time to tenderize.
½ teaspoon turmeric
2 green chili peppers (like serrano or jalapeno, deseeded and minced. Use more or fewer peppers based on your personal preference)
4-5 cloves garlic (minced)

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 greens and turmeric and saute until wilted, a couple of minutes.
Add the cooked dal and salt to taste. Add a cup of water to the pot and more to get the dal to your desired consistency.
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.