Palak Daal

For no particular reason at all (all right, maybe because of my slightly insane cooking marathon) I had a sudden urge to try out a few more healthy and wholesome recipes this week. And while beige-tinted bowls of flaxseed quinoa bran--hey, it is probably a thing somewhere on the internet--leave me cold, I've found consistently that the way to go when you want wholesome, vegetarian and preferably not pasta...you gotta go Indian.

Indian food is one of my favorite cuisines, and one that I love to try and make at home. It's challenging (lots of ingredients--though many of them are conveniently available in the bulk spices aisle) but when those flavors come together, boy, it's hard to imagine anything more rewarding. This palak daal (spinach stewed with lentils) is exactly what you should make if your body and wallet need a bit of a detox. Simple, inexpensive ingredients, non-dirt-tasting-wholesomeness, vibrant spices and a whole lotta flavor. It's hearty and filling enough to satisfy even the most devoted of carnivores--like my boyfriend, who is literally insulted when a dish does not contain some form of meat product. Besides, look how amazing the colors of these ingredients are! They just pop off the plate like fireworks! Kapow! Zing! Kwaping!

Palak Daal (Lentils with Spinach)--Adapted from 101 Cookbooks(Serves 4-6)

1 cup lentils (she recommends urid daal, but I just used regular old grayish-green lentils and they were great), picked over and rinsed
3 cups water, plus more if you need it
1/2 pound spinach, washed and finely chopped (frozen works great if you prefer)
1 tablespoon ginger, peeled and finely chopped or grated
1/2 teaspoon turmeric
1 small can minced green chile peppers
2 tomatoes, chopped (or if tomatoes are out of season, use 1 14.5-oz can whole tomatoes)
1/2 teaspoon salt
juice of 1/2 a lemon

1/4 cup raisins
2 cloves garlic
2 tablespoons butter
1/2 teaspoon ground cumin
1 teaspoon pure red chile powder
more salt to taste

1/4 cup cilantro, chopped
White or brown rice, for serving
Naan for dipping

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1-1/2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After about an hour, stir in the salt.

In a separate pan, heat the butter and garlic. Now add the spices and raisins. Taste and add more salt if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. Stir in lemon juice. If you make this ahead of time, it does benefit from just sort of sitting on low heat and mulling things over. Serve over rice topped with the cilantro, raisins (if you'd like) and the remaining green chiles. Serve naan on the side.

*Note--the raisins are my personal preference; I like having a bit of sweetness in my curry dishes. If you don't like raisins you can make some chutney or use another kind of dried fruit.

Heidi recommends warming this up with a splash of coconut milk to liven things up. That sounds just about perfect. Enjoy!