Lentil Dal with Curried Greens
Trader Joe'sLentil Dal with Curried Greens
Ingredients
For the Lentil Dal
- 1 1/2 cups red lentils, rinsed
- 1 tablespoon vegetable oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper, optional
- 1 can diced tomatoes, 14.5 ounces, undrained
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Curried Greens
- 1 tablespoon olive oil
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 pound fresh spinach, roughly chopped (or kale/collard greens)
- 1/2 cup full-fat coconut milk, optional, for creaminess
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1/4 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions
- 1
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside. Prepare all other ingredients: chop the onion, mince the garlic, and grate the fresh ginger for both the dal and the greens.
⏱️ 10 min
- 2
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the pot. Cook for 1 minute until fragrant. Stir in the ground turmeric, ground cumin, ground coriander, garam masala, and cayenne pepper (if using). Cook for another 30 seconds, stirring constantly, until the spices are aromatic.
⏱️ 2 min
- 4
Add the rinsed lentils, diced tomatoes (undrained), vegetable broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
⏱️ 35 min
- 5
While the dal is simmering, prepare the curried greens. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the brown mustard seeds and cumin seeds. Cook until they begin to splutter and become fragrant, about 30 seconds.
⏱️ 2 min
- 6
Add 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger to the skillet. Cook for 30 seconds, then stir in the curry powder. Cook for another 30 seconds until fragrant.
⏱️ 1 min
- 7
Add the roughly chopped fresh spinach (or other greens) to the skillet in batches if necessary. Cook, stirring frequently, until the greens are wilted and tender, about 5-7 minutes. If using, stir in the 1/2 cup of full-fat coconut milk for added creaminess. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 7 min
- 8
Once the dal is cooked, taste and adjust seasoning if needed. Ladle the hot lentil dal into serving bowls. Top each serving generously with the curried greens. Garnish with fresh chopped cilantro and a lemon wedge.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sLentil Dal with Curried Greens
Ingredients
For the Lentil Dal
- 1 1/2 cups red lentils, rinsed
- 1 tablespoon vegetable oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper, optional
- 1 can diced tomatoes, 14.5 ounces, undrained
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Curried Greens
- 1 tablespoon olive oil
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 pound fresh spinach, roughly chopped (or kale/collard greens)
- 1/2 cup full-fat coconut milk, optional, for creaminess
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 1/4 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Instructions
- 1
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside. Prepare all other ingredients: chop the onion, mince the garlic, and grate the fresh ginger for both the dal and the greens.
⏱️ 10 min - 2
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the pot. Cook for 1 minute until fragrant. Stir in the ground turmeric, ground cumin, ground coriander, garam masala, and cayenne pepper (if using). Cook for another 30 seconds, stirring constantly, until the spices are aromatic.
⏱️ 2 min - 4
Add the rinsed lentils, diced tomatoes (undrained), vegetable broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.
⏱️ 35 min - 5
While the dal is simmering, prepare the curried greens. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the brown mustard seeds and cumin seeds. Cook until they begin to splutter and become fragrant, about 30 seconds.
⏱️ 2 min - 6
Add 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger to the skillet. Cook for 30 seconds, then stir in the curry powder. Cook for another 30 seconds until fragrant.
⏱️ 1 min - 7
Add the roughly chopped fresh spinach (or other greens) to the skillet in batches if necessary. Cook, stirring frequently, until the greens are wilted and tender, about 5-7 minutes. If using, stir in the 1/2 cup of full-fat coconut milk for added creaminess. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 7 min - 8
Once the dal is cooked, taste and adjust seasoning if needed. Ladle the hot lentil dal into serving bowls. Top each serving generously with the curried greens. Garnish with fresh chopped cilantro and a lemon wedge.
⏱️ 5 min