Palak Dal

Palak Dal is an Indian curry. The name literally translates as "spinach lentils." Dal is one of the staple dishes in the subcontinent. There are many varieties -- here's one I've developed, thick and heavily spiced with lots of spinach and onions.

My recipe isn't strictly traditional, as I skip the chaunk and just add the spices directly, but I'm lazy and this is already a pretty involved dish. By dividing the spices and adding at separate stages in the cooking process, the depth of flavor is recreated while skipping the work of roasting and grinding the spices.

And don't be daunted by the extensive ingredient list! You can play around with the spices, and it's all stuff you can get a lot of use out of.


Ingredients

2 cups red lentils, washed and checked for pebbles
8 cups water
3 large or 6 small bouillon cubes

2 tbsp olive oil
2 large onions, diced
1 large bunch spinach, washed and chopped
4 jalapeno or serrano peppers, seeded and minced
8 roma tomatoes, diced
1 tbsp garlic, minced
1 tbsp ginger, minced

Combine all spices and divide into equal parts:
1/8 tsp smoked paprika
1/8 tsp crushed cardamom
1/8 tsp black pepper
1/8 tsp cayenne
1/4 tsp cinnamon
1/4 tsp crushed red pepper
1/2 tsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp ground mustard seed
2 tsp garam masala

2 tbsp tomato paste
1 tbsp tamari or soy sauce
1-2 tsp molasses
a sprinkle of Liquid Smoke
salt, to taste


Directions

Saute the vegetables in the oil over medium-high heat in a four- or five-quart pot. Start with the onions. Once they are soft and translucent, add the peppers, ginger, garlic, and half the spice mixture. Cook for a minute, and transfer to a mixing bowl.
Now add the lentils to the pot. Stir continuously until all the moisture from washing them has been cooked off. This should take about two minutes, and the roasting will bring out the flavor of the lentils.

Pour the water into the pot, toss in the bouillon cubes, and bring to a boil. Reduce heat to a simmer and cover loosely. Cook for 20 minutes and add the vegetable mixture and remaining spice mixture. Cook for another 10 minutes and check if you need to add salt or more water.

If the lentils aren't falling apart yet, to the point of creaminess, continue simmering until they are. Once the desired consistency is reached, add the tomatoes and spinach, plus the tomato paste, tamari, molasses, and Liquid Smoke, and simmer for a few minutes or until the tomatoes are soft and the spinach is wilted.
Enjoy!

Black Beans and Quinoa

This one is more guideline than recipe. I was using up kitchen odds and ends when I made this, and other than checking out some recipes online earlier in the day there was no planning when I put this together.

It turned out pretty well, though. Maybe a little too dense and sweet, so next time I think I'll reduce the sugar to 1/2 tsp; steam the quinoa separately, saute the veggies and beans, and fluff it all together with the salsa/butter/spice mixture at the end; and add 1/2 to 1 cup of fresh chopped cilantro, also at the final step.


Ingredients

1 tbsp olive oil
2 small onions, diced
1 carrot, diced
1 red bell pepper, diced
2 large jalapenos, seeded and diced
4 cloves garlic, minced
3 roma tomatoes, diced
2 medium potatoes, peeled and chopped

1 1/2 cups quinoa, rinsed
3 cups water
1 large or 2 small bouillon cubes
1/2 tsp salt
1/4 fresh black pepper
2 bay leaves

3 cups cooked black beans (Two 15-ounce cans)
1/2 cup salsa verde
1/4 cup vegan butter, melted and cooled
2 tbsp lime juice
2 tsp Bragg's Aminos
2 tsp apple cider vinegar
1 1/2 tsp brown sugar
1 tsp hot sauce
1 tsp oregano
1 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne


Directions

Saute the vegetables in the olive oil on medium-high. Onions first and proceed down the list. Onions should be translucent and browning, while the tomatoes and potatoes need only be warmed.

Add the quinoa, bay leaves and black pepper, and stir constantly for two minutes. The quinoa should roast slightly, which will bring out the flavor. Add the water, bouillon cubes and salt, and bring to a boil. Reduce to a simmer and cover. Allow to cook for 20 minutes.

Meanwhile, prepare the third group of ingredients. Whisk together everything except the black beans, and then mix the wet mixture into the black beans. Feel free to get rough; if you mash up any beans it will make the final dish taste more substantial.

Microwave this mixture at medium until it's very warm. This will help keep the quinoa simmering when you mix the bean mixture into the quinoa at the 20-minute mark. Stir gently to mix and return to a boil, then reduce to a simmer and cover. Check for doneness in five minutes.


Notes

This is a kitchen sink recipe, so add whatever you have on hand. Play around with whatever vegetables are on hand, and experiment with the sauces and spices. You can also use other grains and beans. Brown rice and kidney beans, for instance, or basmati rice and chickpeas.