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Dal with Leafy Greens

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian
Servings: 8
Author: Vaishali Honawar

Ingredients

  • 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

Instructions

  • 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.