This dal and roti dinner is delicious on its own, but if I want to add more vegetables to the meal, I often make this simple cucumber salad. This was a cooling staple recipe from the village where my grandparents lived, and for me, it is an unusual and elegant side dish to a relatively simple meal. It also keeps well in the fridge, so I can make it ahead of time.
Serve This Meal With:
Ingredients
- 1 1/2 cups dried red lentils, rinsed
- 2 tablespoons neutral cooking oil, such as canola, divided
- 1 small onion, diced
- 1 medium tomato, diced
- 1 (1/2-inch) piece ginger, grated
- 1/2 teaspoon ground turmeric
- 6 cups loosely packed shredded greens, such as beet greens, spinach, or swiss chard
- Salt
- 1/2 teaspoon whole cumin seeds
- 1 clove garlic, smashed, but left whole
Instructions
- Place the red lentils in a large saucepan and add enough water to cover them. Bring the water to a boil, skimming off any scum that rises to the top, then turn down the heat and simmer until creamy and tender, about 20 minutes. Meanwhile, cook the vegetables.
- Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add the onion and fry gently until translucent and beginning to brown, about 5 minutes. Add the tomatoes and ginger, and cook until tomatoes soften, about 3 minutes. Stir in the turmeric. Stir in the greens and let them wilt, about 5 minutes.
- Stir in the onion-tomato-greens into the dal, and simmer for a few minutes to warm through. Season to taste with the salt.
- Heat the remaining 1 tablespoon of oil in a small frying pan over medium-high heat until shimmering. Add the cumin seeds and garlic clove. Fry until the cumin sizzles, about 30 seconds, then turn off the heat and pour the seasoned oil, cumin seeds, and garlic into the dal. Cover and let it infuse for a few minutes. Stir before serving, and serve hot with rotis and salad.
