Dahl with Collards
Andrew NapierThis warming, cozy bowl of lentils is a meal unto itself. Collard greens add a hefty brawn, while Kashmiri chilis and an unrestrained level of garlic keep things comfortably spicy. Serve with rice or flatbread.
Ingredients
- 1 cup red lentils
- 1 bunch collards greens, tough ribs removed, leaves sliced into ribbons
- 3 tbsp extra-virgin olive oil or coconut oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- 2 dry Kashmiri chilies (Ancho or Anaheim also work well)
- ½ tsp ground black pepper
- 8 cloves garlic, roughly chopped
- 1 tsp mustard seeds
- 2 tbsp lemon juice
Preparation
- Combine the red lentils with 2 cups of water in a large pot. Cover, bring to a boil, then reduce to a simmer. Cook for 20-30 minutes, or until the lentils are tender and most of the water has been absorbed. Remove from the heat and set aside.
- In a large saucepan or Dutch oven, heat two tbsp of oil over medium heat. Add the collard greens along with a sprinkle of salt and a few tbsp of water. Cover and cook, stirring often, until the collards are beginning to soften, about 10 minutes.
- Add the coriander, cumin. chilies, black pepper, and turmeric to the collards. Stir well to mix and cook a few minutes more.
- Add the cooked dal to the collards. Add some additional water or stock to thin the dal, if needed. Bring to a boil and cook for another 10 minutes.
- In a small pan, heat the remaining tbsp of oil. Add the mustard seeds and the garlic slivers. Cook until the garlic is aromatic and golden, 1-2 minutes.
-
Pour the oil with mustard seeds and garlic into the dal. Mix well. Season with the lemon juice and some additional salt, to taste.
