Green Spinach Lentils

Daily Local News (West Chester, PA) - - FOOD - RECIPE COUR­TESY OF “THE IN­DIAN SLOW COOKER”

My Nisha aun­tie in Chandi­garh, In­dia gave me the recipe for this dal. Talk about packed with nu­tri­tion!

It mixes the whole, green moong lentil with iron-rich spinach to cre­ate a dish you’ll love mak­ing again and again!

Slow cooker size: 5-quart/ Cook­ing time: 7 hours on high/Yield: 14 cups


3 cups whole dried green lentils with skin, cleaned and washed thor­oughly

1 medium yel­low or red onion, peeled and finely chopped 1 medium tomato, diced 1 (1-inch) piece gin­ger, peeled and chopped or grated

2 or 3 cloves gar­lic, peeled and chopped or grated

3 or 4 green Thai, ser­rano or cayenne chilies, stems re­moved, finely chopped 1 ta­ble­spoon cu­min seeds 2 ta­ble­spoons salt ½ tea­spoon garam masala

1 tea­spoon turmeric pow­der

1 tea­spoon red chili pow­der 12 cups wa­ter 4 cups firmly packed spinach leaves, washed and chopped


Put the lentils, onion, tomato, gin­ger, gar­lic, green chilies, cu­min, salt, garam masala, turmeric, red chili pow­der and wa­ter in the slow cooker. Cook on high for 6½ hours. Add the spinach and cook for 30 more min­utes. Serve over steam­ing bas­mati or brown rice or eat with roti or naan.

Try this! Make this dish with­out the spinach—the more tra­di­tional way to eat it. To make this dish in a 3½-quart slow cooker, halve all the in­gre­di­ents and pro­ceed with the recipe. A half recipe makes 8 cups.

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