I love Indian food. It may be my favorite type of ethnic food (aside from Mexican food, but being from New Mexico, Mexican food is "normal," non-foreign food to me. Chile rellenos, tamales, and pasole are about as ethnic to me as lobster and drawn butter is to New Englanders). Anyways, saag has long been one of my favorite sauces, and I have recently been exposed to dal.
Saag refers to any sauce that is spinach based. Dal refers to thick lentil based stews. Well, because I can't decide and because I just wanted to have my protein and veggies in the same dish, I created "Dalsaag." While it may not be traditional and might be akin to calling TexMex Mexican food, it is still delicious in its own right.
I'm sure that there are many of you non-vegans who probably don't see the point in eating something like this. "Where's the main course?" and "This can't possibly make me feel full!" you sneer. Well, let me tell you something. This dish has some very unique and undeniable properties:
- Makes you immortal.
- Like most vegan food, gives you magical powers.
I used red lentils. Since lentils are really still a new world to me and likely are for you too, here's a picture of my red lentils so that you know what you're looking for at the grocery store.
White Girl Dalsaag
Serves 2-4 depending on how hungry you are.
2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
1-2 tablespoons grated ginger
1 jalapeno, not seeded because you're tough, minced
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon tumeric
2 cups red lentils
4 cups water
1 tablespoon veggie bouillon
1/2 pound spinach
1 large tomato, diced
1 medium eggplant, diced
2 tablespoons fresh cilantro, chopped
3 tablespoons soy creamer (obviously not the sweetened kind)
Freshly cooked brown basmati rice, for serving
Heat olive oil over medium-high heat. Add onion, garlic, ginger and jalapeno. Saute until translucent. Add curry, garam masala, cumin, cardamom, and tumeric and saute for 30 seconds. Add water and lentils. Bring to a boil, reduce to a simmer and cook until lentils they are soft (this took about 20 minutes I believe, but the package suggested up to 45 minutes so leave extra time in case they take longer).
Once lentils are cooked, stir in spinach, tomato, eggplant, cilantro, and soy creamer.
Serve over rice.