Lentil Saag Dahl (WFPBNO)
Prep Time
30 mins. (active time)
Prep Notes
*Note: Any combination of red lentil and yellow peas can be used. You can even use part split much beans if you like.
To prepare the lentils and peas, simply rinse the well to remove any dirt or small stones and then drain.
Cooking Time
slow cooker: 8 to 10 hours on low, or 4 to 5 hours on high or two hours total on stove top
Yields
8 to 10 servings
Ingredients
Step 1: Gathering & Preparing Your Mise en Place
2 cups red lentils*
1 cup yellow split peas*
1 large onion, diced
4 cloves garlic, minced
2 Tbsp freshly grated ginger
2 tsp cumin seeds
2 tsp mustard seeds
2 tsp onion seeds
2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp chili powder* (or to taste, can also just add a jalapeno if you life)
1 tbsp turmeric
3 green cardamom pods
2 bay leaves
2 tsp sea salt, or to taste
1/2 tsp freshly ground black pepper
1 - 28 oz. can diced tomatoes
7 to 8 cups water or vegetable stock
Step 2: Cooking the Dahl
2 tbsp oil (optional)*
7 to 8 cups water
Step 3: Adding the Spinach/Optional
8 oz. baby spinach, or to taste
Directions
To cook the dahl, heat a large Dutch oven or pot over low heat. Tehn add the oil (if using), followed by the onions and a good pinch of salt. *Note: Alternatively, the onions can be dry-sauteed.
Let the onions cook for approximately 15 minutes, or until soft and translucent. Then add the garlic and giner and let cook for about 30 seconds. Next, create a hole in the middle of the onion mixture and add a touch more oil (if needed) and then add the cumin, mustard, onion, fenugreek and fennel seeds. Turn the heat up to medium and toast the seeds until they become fragrant. Be sure to stir the seeds frequently so they do not burn.
Once done, add the remaining spices, as well as the salt and pepper. At this point, turn the heat back down to low and then add the remaining spices and stir to combine.
Note: from this point forward, everything can be added and finished in a slow cooker.
Lastly, add the lentils, split peas diced tomatoes and 7 cups of water (start with 6 cups if using a slow cooker( and bing the mixture to a gentle boil. Cover the pot with a lid slightly ajar and let cook for approximately 1-1/2 hours, or until the split peas are soft and fully cooked through. Stir frequently, to ensure the mixture does not stick to the bottom of the pot and add more water as needed.
if using a slow cooker, cook for approximately 8 to 10 hours on low, or 4 to 5 hours on high.
Once the dahl has fully cooked, add the spinach. Note, if making this dish the day before, do not add the spinach until ready to serve. This will help maintain it's vibrant green color.
If not using baby spinach leaves, be sure to roughly chop the spinach before adding it to the dahl.
Cook the spinache until it wilts and becomes soft.
Credit
Forks Over Knives Online Cooking Course by Dawn T.