Xmas Eve Dinner: Emerald Dahl

EMERALD DAHL

1 1/2 cup dried brown lentils cooked  

SAUCE/CURRY

3 tablespoons coconut oil or ghee if not vegan
1 large onion diced
4 cloves garlic minced
2 TB ginger grated
1 medium jalapeno minced
1/2 tsp fennel seeds
1/2 tsp dried fenugreek
1 tsp mustard seeds
1-2 tsp cumin seeds
2 tsp garam masala 
1 tsp salt kosher
1 pound baby spinach (fresh or frozen)
fresh mint leaves - small handful or to taste 
2 TB water 

MAKE LENTILS 

To begin, cook the lentils until tender but not falling apart. 

MAKE EMERALD SAUCE

In a sauce pot or deep skillet on medium heat, add the oil or butter and first sauté the onion for a few minutes to soften then add in the garlic, ginger and chilies.  

Continue sautéeing the veg for a few minutes and then add the spices (add more oil if needed) and stir for a few minutes to bring out the flavors. 

Next add in the greens, spinach & mint then stir to combine.

Add the 2 TB water and then cover the pan with a lid to let the greens steam. 

Be careful not to over cook. I like my sauce tangy and this is when i add lemon or lime juice to taste. 

Take all of the emerald sauce into a blender and blend to your desire - i like the sauce smooth and silky but chunky is another way to go. 

If you would like the sauce to be more spicy this is the moment to adjust the taste - heat, salt, sour. 

Place the sauce back into the pan and add the lentil into the pan and slowly heat the lentils and sauce before serving. 

NOTE: keeping the sauce on low helps to keep the pretty green color and not mudding it to brown. 

Serving with the Aloo Gobi and small samosas with mint chutney and vegan yogurt Raita.