Pick-a-Veggie Red Lentil Dal
Let the seasons be your guide when making this recipe. In spring, try asparagus or snap peas. Toss in some eggplant, zucchini, or green beans in the summer. In the colder months, think winter squash, sweet potatoes, or cabbage.
Ingredients
- 2 Tbsp. corn oil or other neutral oil
- 2 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1 tsp. brown mustard seeds
- ½ cup chopped green onions or yellow onion
- 3 cloves garlic, minced
- 1 Tbsp. minced ginger
- 1 to 3 fresh green chiles, finely chopped
- 3 to 4 tsp. garam masala
- 1 tsp. ground turmeric
- 1½ cups cups red lentils, rinsed
- 6 cups water
- 1 pint canned tomatoes, one 14.5-oz. can whole tomatoes, chopped, or 2 cups chopped fresh tomatoes
- 1 tsp. salt
- 1 bay leaf
- 3 to 5 cups Desired in-season veggie(s), such as asparagus, eggplant, zucchini, winter squash and/or peas
- 2 cups chopped fresh greens, such as spinach, arugula, kale, or collards
- 1 Tbsp. lemon juice
- Hot cooked basmati or jasmine rice
- Yogurt, cilantro, and/or hot sauce
Instructions
- In a Dutch oven heat oil, cumin seeds, fennel seeds, and mustard seeds over medium heat. Cook and stir 2 to 3 minutes or until seeds are toasted, popping, and fragrant. Add onions and salt. Cook and stir 4 to 5 minutes or until softened. Add the garlic, ginger, chiles, 2 tsp. of the garam masala, and turmeric. Cook and stir 2 minutes more. Transfer mixture to a bowl.
- Add the lentils, water, tomatoes, salt, bayleaf, and remaining 1 tsp. garam masala to the Dutch oven. Bring to boil; reduce heat and simmer 15 to 20 minutes or until lentils are almost tender but still slightly firm. Stir in ginger mixture and veggies. Cover and simmer until veggies are tender. Stir in greens until wilted.
- Stir in lemon juice and season with additional salt. Serve over rice with desired toppings.