Lentil & Greens Delight

This Lentil & Greens Delight is my go-to for a quick weeknight dinner. It's hearty, satisfying, and comes together fast for a comforting Indian-inspired meal.

Ingredients

• 1 cup Toor dal
• 4 cups water
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon salt
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 0.5 teaspoon asafoetida
• 1 medium onion
• 2 cloves garlic
• 1 inch ginger
• 2 medium tomatoes
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 4 cups packed spinach leaves
• 0.25 cup fresh cilantro leaves
• 1 lemon

Instructions

1. Wash 1 cup Toor dal thoroughly under running water until the water runs clear. In a pressure cooker, combine the washed 1 cup Toor dal, 4 cups water, 0.5 teaspoon turmeric powder, and 0.5 teaspoon salt. Cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once the pressure is released, gently mash the dal slightly with the back of a ladle to achieve a creamy consistency.
2. While the dal is cooking, prepare the other ingredients. Peel and finely dice 1 medium onion. Peel and finely chop 2 cloves garlic. Peel and grate 1 inch ginger. Wash and finely chop 2 medium tomatoes. Wash 4 cups packed spinach leaves and roughly chop them.
3. In a large pot or kadai, heat 2 tablespoons ghee over medium heat. Add 1 teaspoon cumin seeds and let them splutter. Then add 0.5 teaspoon asafoetida and the finely diced 1 medium onion. Sauté the onion until it turns translucent, about 5-7 minutes.
4. Add the finely chopped 2 cloves garlic and grated 1 inch ginger to the pot. Sauté for another 1 minute until fragrant. Add the finely chopped 2 medium tomatoes and cook until they soften and the oil separates, about 5-7 minutes.
5. Stir in 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon garam masala. Cook for 1 minute, stirring constantly, allowing the spices to toast.
6. Add the roughly chopped 4 cups packed spinach leaves to the pot. Cook until the spinach wilts down completely, about 3-5 minutes, stirring occasionally.
7. Pour the cooked and mashed Toor dal from the pressure cooker into the pot with the spinach and spice mixture. Mix everything well. Bring the mixture to a gentle simmer and let it cook for another 5 minutes, allowing the flavors to meld. Adjust salt if necessary.
8. Wash and roughly chop 0.25 cup fresh cilantro leaves. Cut 1 lemon into wedges. Transfer the Lentil & Greens Delight to a serving bowl and garnish with the fresh 0.25 cup cilantro leaves and a squeeze of fresh lemon juice from the lemon wedges. Serve hot with steamed rice or flatbread.

View the interactive Lentil & Greens Delight recipe