Homemade Spinach Dal

By popular demand, here’s my easy recipe for homemade spinach dal.  I know there are more complex, more authentic ways to make this, but I was going for quick, sufficiently tasty, and convenient using things I already had on hand.  Still came out yum! and the use of a rice cooker makes things infinitely easier (as well as gives me a timer of sorts).

  • (3) cups long grain white rice (or substitute your favorite type of grain)
  • (1) cup lentils
  • (1) 13.5 oz can of leaf spinach, drained
  • (1) 15 oz can of garbanzo beans (chickpeas), drained
  • (1) 10 oz can Rotel (diced tomatoes with diced green chilies), lightly drained
  • (1) clove garlic, minced
  • (1-1/2) tsp onion powder (or 1 medium onion, chopped, lightly sauteed)
  • (3/4) tsp sea salt
  • (3/4) tsp ground turmeric
  • (1) tsp ground cumin
  • (1/4) tsp ground ginger
  • (1/8) tsp ground cardamom

In rice cooker, combine 3 cups long grain white rice with appropriate amount of water for your rice cooker.  Or just cook on the stove top.

In small saucepan, combine 2 cups of water and 1 cup of lentils.  Bring to a boil, then lower heat and let simmer for 15-20 minutes.

While lentils are cooking, combine the remaining ingredients in a large saucepan.  Mix well, bring to a near-boil, then lower heat and let simmer.

When lentils are done, add to the spinach mixture, combining thoroughly.  Continue simmering until chickpeas are soft, or until the rice is done, whichever comes first.

Serve while hot over a plate of fluffed rice, preferably with fresh naan.  Revel in knowing that you just made a super healthy, super low-fat, nutrient-packed meal!

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