Tag Archives: dal

Spinach and Beluga Lentils with Quinoa

During a recent visit to Rainbow grocery in SF, I picked up some beluga lentils. These tiny, black lentils cook quickly and dont loose shape. I had eaten beluga lentils before, but never cooked them myself. My fail-safe way of trying out any new variety of dal or any new type of green leaves is to cook them together – like a spinach-dal. When served on a bed of quinoa, it makes for a highly satisfying and nutritionally balanced meal.

Once the lentils are cooked, this dish comes together in 15 minutes. There used to be a time when every greens ‘n’ dal I would make would comprise of onions, tomatoes, ginger, garlic and tons of dry spices, with the same formula used over and over again. But lately, I’ve come to realize that omitting a bunch of these ingredients and simplifying the process leads to a highly flavorful and vibrantly green entree. 

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Ingredients (measurements are very flexible)

  • Chopped Spinach, frozen – 1 1lb. packet (of course you can use fresh)
  • Tomato – 1, medium sized, chopped (~ ½ cup)
  • Green chilies – 1, minced (I used a super-sized serrano chilie)
  • Fresh Red chilies – 2, minced (optional)
  • Ginger-garlic paste – 2T
  • Beluga Lentils – ¾ cup
  • Salt – to taste
  • Oil – 1T
  • Asafetida – A pinch

Directions

  • Cook/pressure cook beluga lentils in sufficient water to cover it. 
  • Heat oil in a pot and oil is hot, add ginger-garlic paste; stir it around.
  • Add asafetida, minced chilies and tomatoes; stir and let cook in medium heat.
  • Add spinach and about ½ cup of water and cook for about 5-7 minutes, until spinach is soft and mixture is bubbling.
  • Add beluga lentils and salt to taste and cook for 5 more minutes.
  • Serve hot with quinoa or rice.

Beans Poricha Kootu/Green beans and mung dal stew

Today is my first blog post for Vegan MoFo 2011, a very awesome collective vegan blogging event. So for the month of October, I’ll be blogging a lot about vegan food and discovering tons of new stuff from 650+ other blogs.

I’d spent quite a bit of time about what the first post would be and fantasized about making something complex and time consuming, or kicking off with a sweet dish like any self-respecting Indian would do. But the week came and went and soon it was a Friday evening (after a long day at work) and I had to make a quick and nourishing meal in under an hour for couple of friends who were joining me for dinner.

As much as I’d love to throw a fabulous spread, the reality is that I am (like most others) starved for time and need something that is healthy, tasty and quick. It’s no wonder that the humble south indian kootu has a permanent place in my recipe repertoire. And to think I used to turn my nose up at this dish when I was young! Poritha means fried in Tamil and kootu is a general-purpose name for a stew that contains vegetables and lentils/beans seasoned with spices. I really don’t know what is fried here, as I certainly did no such thing. There really are innumerable combinations, and this is definitely not the first or last time a kootu will feature on this blog.

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But the real icing on the cake is: it is extremely rare that I come across a poricha kootu recipe that is not vegan – even the omnis make this vegan! To me, that is alone worth extolling its virtues.