The day before leaving for my trip to Ohio, as if I didn’t have enough to do, I tried to recreate a meal we had while dining out recently. A few weeks ago I mentioned eating the most amazing Dal Saag [lentils + spinach] at Taj Mahal, a local Indian restaurant. Since then I have scoured the interwebs looking for a recipe. I came across a few, but none sounded like they were going to give the result of what we had in the restaurant. It was so buttery rich and creamy. The recipes I found used butter or ghee, but not a lot and they didn’t call for all that much spinach. This restaurant version was completely packed with spinach.

I ended up taking a few ideas from multiple recipes and just sort of winging it. I was not too hopeful, but stood in the kitchen cooking away for about an hour, jotting down notes on a piece of paper, until it tasted right.

The result was not Dal Saag. Or at least, not the same Dal Saag we had. At all!

But it was Dal delicious.

I first I wasn’t even sure which type of lentil to use. There were a few recipes that specified a legume with an Indian name, a few that called for yellow split peas, and maybe one that called for green lentils.

After a bit of tweeting for help, I decided to use green lentils. Sometimes yellow split peas can become really mushy, and I did not want that to happen.

A lot of spices were used in this recipe. I hope you don’t have to go on a wild goose chase to find them! If you have a bulk spice section, that will be your best bet. A few recipes called for curry leaves + fenugreek leaves, neither of which I could find. But, I did find fenugreek, which I’ve never used before. According to Wikipedia, it’s used as an herb + a spice and is used in many curries. It smelled wonderfully flavorful. I will definitely be using this in my Indian cooking more often!

Pictured below:

fenugreek – yellow grain looking stuff
mustard seeds – tan round seeds
cumin – green/brown seeds

The recipe isn’t difficult, but requires a little bit of time. The lentils have to be cooked first, which take 45min. They can be cooked ahead of time and stored in the fridge for a few days as well.

This meal is packed with flavor and loaded with protein [from the lentils!]. It’s also filled with spices like turmeric + ginger, that have been shown to have a long list of health benefits.

These photos were taken with bright white lights, in the kitchen, in total darkness. Not terrible for cheap, artificial light. ;)

I was shocked this turned out to be a recipe-worthy meal and because it did, I just had to share!

Ashley’s Not Dal Saag [serves ~4]

3T butter [or olive oil]
1 1/4c uncooked green lentils [~3c cooked]
1 large bunch fresh spinach, washed + chopped
1t mustard seeds
1/2t turmeric
1/2t cumin seeds
1/2t ground cumin
1T fresh grated ginger
1 mild green chilies [small can ~3/4c]
1/2t salt
1/2t ground black pepper
1/4-1/2t garam masala
1t fenugreek
1/2T chili powder
3 large garlic cloves, minced
1c veggie stock

Rinse green lentils + cook according to package directions. Drain + set aside. Do this the 1-3 days before and store in the fridge, if you like.
In a large pan over medium heat, heat the butter.
Add in mustard seeds, fenugreek and cumin seeds, stirring for about 30sec-1min, or until fragrant.
Add in the cooked lentils, ground cumin, turmeric, salt, pepper, garam masala [start with 1/4t], chili powder, and garlic. Stir and reduce heat to med-low for about 3-5min.
Add in green chilies + chopped spinach. Stir to combine and cook for another 3-5min, stirring once or twice.
Add in veggie stock, stirk, cover and let simmer [on med-low to low, depending] for about 30min, or until veggie stock is absorbed. It should be nice + thick. If it’s still wet, leave uncovered and let simmer until more liquid is absorbed.
Taste and add more garam masala, salt + pepper if needed. I used about 1/2t garam masala, but it’s quite spicy, so add slowly.

*I cooked brown rice on the side and started it about 10min before this dish.

*I used a large bunch of fresh spinach, because it’s a lot sturdier + thicker than baby spinach you find in a tub. If you can’t find fresh spinach, I would sub in about 6-8 handfuls/cups of baby spinach. You can always add more as it’s cooking.

*The fenugreek holds a lot of flavor. If you can’t find it, this dish will definitely be lacking a bit. Add more spices as you see fit! Taste along the way.

And if that didn’t fill you up enough, here’s a new breakfast recipe!

It’s a version of Kath’s delicious Dough Boy Smoothie.

What I love about this recipe, besides the taste factor, is that all of the ingredients are combined the night before in your blender. Then in the morning, you just blend away + pour in a bowl. Little mess + ready in less than a minute. Look at how thick this is before blending!!