double goodness
May 24, 2011 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!!
This was filled with fresh organic strawberries + banana. One of my very favorite flavor combinations!
Strawberry Banana “Dough Boy” Smoothie [adapted from KERF]
- 1/4c rolled oats
- 1/4c oat bran
- 2/3c unsweetened almond milk
- 1/2t vanilla extract
- 1T chia seeds
- 1/2 very ripe banana
- 6-8 large organic strawberries [fresh or frozen]
- Add milk to your blender, and then all other ingredients.
- Stir + cover with saran overnight or at least 1hr prior to eating.
- Blend until smooth. Add more liquid if desired.
The result? An extremely thick, slightly sweet, fruity, creamy, satisfying bowl, of pure goodness.
Oh.
and then.
Top it with more banana.
And melted pnut butter + coconut butter.
Now I’m craving drippy peanut butter. And strawberries. Better get to bed so breakfast comes quick!
Night!
Ashley
Reader Comments (44)
Um. Now I'M craving drippy peanut butter and strawberries! I have to stop staying up so late and seeing these delicious breakfast pictures at night. Breakfast will be happening at 2am soon enough. You'll ruin me, Ashley! ;) Well, I suppose I should just stop staying up so late in general, eh? True enough!
Just went and put together that smoothie for in the morning. I can hardly wait! I think your blog has made breakfast my very favorite meal of the day. Thank you!
I have already eaten a breakfast today, but you are almost making me go and make another! So delicous does the smoothie oatmeal look! And the lentil dish is something I am going to make for lunch today, thanks for the inspiration!
Oohhhh the lentil thing is so up my street! Lentils + those flavours = win win win!
I'm all an oat blend kick atm too..it's awesome :)
omgoshhh both foods look delicious!! haha I was thinking about making dough boy smoothie for tomorrow...not sure yet :) the not dal saag seriously looks good, Indian food is the best.
I'm am SO trying that lentil recipe when I get home! And your photos look amazing in this post. That last smoothie shot is beautiful!
That peanut butter is killing me. Yum.
Is that peanut butter dripping over your bowl?? Oh my heavens!!
I just love those dough smoothies -- HEAB has a spin off of Kath's that I just love.
I don't know where to begin with this...the lentils look amazing! I love lentils. They are so easy and so delicious. We started adding artichoke hearts to our lentil stew this winter and the flavors really marry so well together. I have to make this smoothie. I'm not normally a smoothie kind of girl, but I love the body the oats give it. YUM!
Looking at your dough boy smoothie, my head just exploded. Thank you for the AM food porn! :)
But seriously, I need to try this. And making Indian food at home is so fun (and delicious and worth it), isn't it?
id give anything for a bowl of overnight oats in the fridge right now so I could make that smoothie.... it looks amazing!
I love that I always read your blog before breakfast thereby inspriring my daily morning eats! :)
Wow STUNNING photos Ash!!!! Just gorgeous. :)
great pics!! looks delicious!
Your dal looks beautiful-I'm so impressed!
Oh goodness....that breakfast will be made tomorrow..
mmm yes I'll take some melty peanut butter please! :)
and that dal does look dal delicious! :)
Melted peanut butter + coconut butter= Oh my GOODNESS that looks amazing! I will have to try blending my overnight oats..I have never thought of that..what a great idea!
Have a super fun day with your fam!
LizAshlee
Oh.my.gosh. That doughy smoothie looks sooo good, Ashley! With melty peanut butter? Yum!
Love the idea of a strawberry banana doughboy, and since recently finding out I love lentils this is going on the have to make list!
http://wp.me/1xnwt
Your pics are gorg. as usual! I am so prepping a smoothie tonight. It just looks too good to pass up!
I love trying new spices and especially when I can cook Indian food with them. I'll have to go on the hunt for this "fenugreek" you speak of...
Oh My Gosh. I have to have that "Dough Boy" Smoothie.
Haha, I go to bed in order to make breakfast arrive sooner too... AND I have some cooked lentils and rice in the fridge, so maybe I'll try your delicious-looking Not Dal Saag :)
Awesome photos and recipes- I especially love the last couple ones of the dough boy smoothie :-) I tried Kath's dough boy smoothie once and loved the creaminess and texture. I'll have to try yours out!
I'm not too good at cooking indian. Every time I do, it turns out to be a mixture between Mediterranean, thai and indian :)
This smoothie looks so good! I am craving some oats, strawberries & bananas!
Wow that is one hellova dough boy!!
I'm going to try those dishes asap. They both look delicious!
Oh my this look fabulous. It must taste amazing in the morning after the oats and chia seeds have soaked up some liquid. Must make asap :D
I think the oat bran made it extra thick!
Thanks Taylor..hope you enjoy!
Hope you enjoy when you try it!!
Thanks lovely...means a lot coming from you...photo guru!
It was randomly delicious!! Don't you love that? :) Thanks about the photos!!
Let me know what you think!
Mmmmmmmmm must find fenugreek...that looks fantastic :) I love that you put tomatoes in it. The BF won't eat them, but that leaves more for me!
[...] adding all kinds of ingredients and toppings. The options are endless. Check out Kath’s and Ashley’s sites for beautiful pics and more ideas for Dough Boy [...]
I just discovered at lil' gourmet shop right by my apt carries Jeni's and I about lost my shizz I was so excited (I'm in Chicago with a sister in Columbus)! Luckily at $11 a pint I won't be getting it too often. You know, only once a week or so, hehe.
I will talk to my mom and get back to you - she has all the insider information on indian food. As far as I remember, saag is not just spinach - it's a combination of spinach and mustard leaves. That gives it its ultra creamy texture. There's more to it, of course. When I get more information, I'll pass it along.
ohmygosh!!!! Thank you!!!
Again, this looks the Dal Saag looks delicious! We're going to have some fresh spinach from the garden again soon, so that's gonna be a recipe to try! Thanks for sharing!
PS : Please help me choose from the cooking books listed on The Veggie Eco-Life!
You gotta check on my version- posted on the blog :) Added chocolate hemp shake, a few cherries, avocado and a touch of cocoa powder. Even more creamy and rich! SOOOO good, thanks for the idea :)
Oh man...it looked insane!