Indian lentils with kale (masoor dal)

On a cold winter night, I can’t think of anything more satisfying then curling up with a bowl of comforting and aromatic dal (indian lentils). This dal is so nutritious and filling- not to mention super easy to make and delicious. Find the recipe below!

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Ingredients:

  • 2 tbsp ghee butter (or coconut oil)
  • 1 cup rinsed red lentils ( you could use other lentils if you don’t have red)
  • 4 cups water
  • 1 inch fresh ginger  minced)
  • 1 diced medium tomato (or 1/2 can of diced tomatoes)
  • 4 garlic cloves (minced)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin seeds (could probably just use ground cumin but wouldn’t taste as authentic)
  • 1 bunch chopped greens (kale, spinach, mustard greens, collard greens etc)
  • 1/2 a bunch of cilantro diced
  • cayenne pepper per taste (start with 1/2 tsp)

*Garnish with extra cilantro, lime wedges, and serve with basmati rice or naan

Directions:

Heat up oil or ghee butter in a medium to large pot or saucepan. Add cumin seeds and let them go for 30 seconds to 1 minute, until sizzling and fragrant.

Next, add your turmeric, ginger, garlic, cayenne, and tomato. Cook on medium heat until everything is softened and fragrant, just a few minutes.

Then, add your lentils, salt, and the 4 cups of water to the mix and bring to a boil. Once boiling, cover the lentils, reduce to low heat and let cook for about 15 minutes.

After the lentils are softened but not too mushy, go ahead and add in your chopped greens and let this all meld together for about 5 minutes to until the greens have wilted.

Enjoy this dal with savory indian chickpea crepes or grain-free flatbreads garnished with  cilantro!

 

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2 thoughts on “Indian lentils with kale (masoor dal)

  1. Nikki Crockett says:

    Hi there! I am not able to have the tomatoes nor the cayenne pepper…any thoughts on wether this would be worth making without those? Thanks so much. I follow you on IG and am constantly inspired by your amazing dishes. 🙂

    Like

    • VibrantandPure says:

      Aw thank you so much, Nikki. You could definitely leave out the cayenne pepper you just won’t have a spicy dish (which is totally fine) the tomatoes could probably be left out and you’d be fine, just might need to add some more moisture in the form of broth or water? I’m sure it would still taste great. Let me know if you try it out!

      Like

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