I happen to have a bumper crop, at the moment, of greens (chard, arugula, heirloom leaf lettuce) so I am looking for ways of using said greens in pretty much every meal. I also happened to have some coconut milk that I needed to use, so thus was born this combo.
For the dahl:
Cook the red lentils according to instructions–I cooked about a half a cup in about two cups of water. Bring them to a boil, add turmeric and salt, then simmer until they break down, about 15 to 20 minutes. I added a bit of the coconut milk to the dahl, as it was cooking–don’t let it boil.
Meanwhile, heat oil in a heavy bottomed pan. Add one sliced onion to the oil and stir until translucent. Add garlic and ginger, (I use the already ready in a jar kind, since it’s easy to have on hand) about a teaspoon of each, more or less. Sautee a bit more.
Add cumin seeds and stir. Add curry powder–I happen to have a number of them from a recent trip to London. Use a good one–not just the kind that is called ‘curry powder’ in most US (white) grocery stores. You could use garam masala if you’ve got that.
Add diced carrot and sliced celery (about a handful of each) and stir, making sure everything is coated in the spices. I added a bit of coconut milk to keep the mixture from sticking to the pan and to give it a bit more moisture–not too much, you don’t want it soupy. Just sort of lightly covered.
Pour the onion mixture on top of the cooked lentils, cover, and let sit. Do not yet stir.
For the greens:
In the pan where you cooked the onions, which still should be full of the spice flavor, add a bit more oil and some garlic, and sautée the sliced greens–I used chard, but you could also use spinach. Slice more than you think you will need, as they cook down. Stir the greens around in the pan, getting all the leftover spices on them. After a few minutes, when they have barely begun to wilt, turn off the heat.
Stir the lentil mixture into the onion mixture.
Serve with rice. You can garnish with some plain yogurt and mint or cilantro/coriander if you’d like.