Yellow Lentil Dahl with Cauliflower and Spinach
February 28, 2012 § Leave a comment
One way that I jazz up a pot of dahl is to add veggies. In this recipe I use undercooked cauliflower to add crunch and spinach for the nutrients. Lentils are extremely healthy and have the third highest protein by weight of any legume or nut after soy beans and hemp. Combined with a grain like brown rice, it makes a complete protein.
Cooking time 45 minutes
1 cup dry yellow lentil
5 cups (1.25 L) water
1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) black mustard seeds
3 seeds of fenugreek
1/2 tsp (2 ml) cumin seeds
2 cloves crushed garlic
1 tsp (5 ml) ground ginger
1/4 cup ( 60 ml) diced red onions
1/2 tsp (2 ml) turmeric
1/2 cup (125 ml) cauliflower florets
2 cups (500 ml) spinach leaves
1 1/2 tsp (8 ml) salt
1. Rinse the lentils and soak overnight. Drain and rinse the lentil and add water.
2. Bring the lentils to a boil and cook on medium heat until the lentil are soft, about 30 minutes or so. With a potato masher, mash the lentils.
3. Heat a medium-sized saucepan on medium heat and add the oil. Add the mustard seeds, cumin and fenugreek and cook until the seeds pop, 30 seconds to one minute.
4. Add the garlic and ginger and sauté until golden about 30 seconds. Then add the onion and cook until caramelized.
5. Add the turmeric and stir quickly to prevent the turmeric from burning. Quickly add the cauliflower. Cook the cauliflower until the outside begins to soften and starts to turn transparent. Don’t over cook the cauliflower as it will continue to cook in the dahl.
6. Transfer the cauliflower into the pot of dahl. Add the spinach to the saucepan and cook until wilted.
7. Add the mixture from the saucepan to the dahl. Add the salt and enjoy.