Toor Dal with Spinach

Toor Dal with Spinach
Toor Dal with Spinach

My Mother-in-law made this dal while at my mom’s house in Montréal, over the summer. I did the measuring of everything as she was going, and noted the steps. I cooked it again this morning and it delivered! Dishes like this Toor Dal with Spinach offer such warmth and provide the palate with a rich balance of flavors. You get the heat from the peppers, the bitterness from the lime. It makes for something calming, yet vibrant. Check it out for yourself!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other heavily tried, tested and approved Indian spices, check out this Brinjal Fry (Indian Sautéed Eggplant) and this Mung Bean Curry.

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Toor Dal with Spinach

Toor Dal with Spinach
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 cup toor dal (split pigeon peas), rinsed well
  • 5 cups water (plus more, if needed)
  • 1 large onion, diced finely
  • 2 cups tomatoes, diced finely
  • 12 serrano peppers, minced
  • 1/2 teaspoon turmeric
  • 2 teaspoons sea salt
  • 2 large handfuls of spinach (hard stems removed)
  • Lime juice, to taste (I usually use a whole juicy lime)

For the tempering:

  • 2 teaspoons grapeseed oil
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoon cumin seeds
  • 34 curry leaves (optional, but nice)
  • 1 1/2 teaspoon black mustard seeds (optional, but nice)

Instructions

In a large pot, bring the toor dal and 3 cups water to a boil. Reduce the heat to medium-high and simmer until the peas have lost their crunch, but still needing additional cooking, about 20-30 minutes. Then add the onion, tomatoes, serrano peppers, turmeric, salt, and 2 more cups of water. Cook for an additional 20-25 minutes, until the onion is cooked through, and the peas are soft. Add the spinach and heat through over low heat for 5 minutes. While the spinach is cooking, make the tempering.

Heat the grapeseed oil up to almost the smoke point. Add the garlic and spices, making sure they sizzle on contact with the oil. Some will pop. This can take 1-3 minutes depending on your pan and oil used. Don’t burn the garlic, just a golden touch. Add the tempering to the dal. It will make a sound! Stir well, while heating gently for a few minutes. Add the lime juice, taste and adjust. Bon appétit!

Notes

You can switch out the spinach for pretty much any other vegetable you want. Vegetables such as chayote, squash, chard, even cucumbers are sublime in here! Just add them earlier, shortly after the onion, tomatoes and peppers. Cook until you like their consistency.

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Toor Dal aux épinards

Toor Dal with Spinach
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 6 portions 1x

Ingredients

Scale
  • 1 tasse de pois cajan cassés, rincés et égouttés
  • 5 tasses d’eau (ou plus si nécessaire)
  • 1 gros oignon, haché finement
  • 2 tasses de tomates, hachées
  • 1 ou 2 piments serrano, émincées
  • 1/2 c. à thé de curcuma
  • 2 c. à thé de sel de mer
  • 2 grosses poignées d’épinards
  • Jus de lime frais, au goût

Pour le tempering:

  • 2 c. à soupe d’huile de pépin de raisin
  • 3 gousses d’ail, hachées
  • 1 1/2 c. à thé de graines de cumin
  • 3 à 4 feuilles de cari fraîches
  • 1 1/2 c. à thé de graines de moutarde noire

Instructions

Dans une grande casserole, porter à ébullition les pois cajan et 3 tasses d’eau. Réduire le feu à moyen-vif et laisser mijoter jusqu’à ce que les pois soient mi-cuits, environ 20 à 30 minutes. ajouter ensuite les oignons, les tomates, les piments serrano, le curcuma, le sel de mer, et deux autres tasses d’eau. Laisser mijoter pendant 20 à 25 minutes de plus, jusqu’à ce que les pois soient tendres. Ajouter les épinards, retirer du feu et laisser reposer.

Pendant ce temps, chauffer l’huile de pépin de raisin à feu vif. Ajouter l’ail et les épices. Laisser les épices grésiller pendant 1 à 3 minutes, sans brûler l’ail. Ajouter le tempering au dal (vous devriez entendre un bruit!) Bien mélanger, ajouter le jus de lime et ajuster les épices, si nécessaire. Bon appétit!

Notes

Vous pouvez remplacer les épinards par tout autre légume vert, comme de la bette à carde, de la chayote, des courgettes, ou même du concombre. Ajouter les légumes plus tôt pendant la cuisson, si nécessaire.

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Green Pea and Chickpea Salad with Basil Vinaigrette

Green Pea and Chickpea Salad with Basil Vinaigrette
Green Pea and Chickpea Salad with Basil Vinaigrette

Another great recipe from my friend Catalina. This Green Pea and Chickpea Salad with Basil Vinaigrette is a very easy and quick light meal or side dish that tastes as delicious as it looks. And done in 15 minutes!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Green Pea and Chickpea Salad with Basil Vinaigrette

Green Pea and Chickpea Salad with Basil Vinaigrette
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes

Ingredients

Scale
  • 2 cups of frozen green peas
  • 1 can of chickpeas
  • 10 raw cashews
  • 23 tablespoons pine nuts
  • 10 fresh basil leaves
  • 5 fresh mint leaves
  • 1/3 teaspoon Dijon mustard
  • 2 teaspoons vegan mayo
  • 1/2 lime or 1/3 lemon
  • 1/2 inch scallion, minced
  • 1 small garlic clove, minced
  • Olive oil
  • Sea salt and pepper

Instructions

Boil the frozen peas for 5 minutes, then drench in cold water. Combine all the ingredients for the vinaigrette, except 5 cashews, in a mini blender or food processor. Blend until you get a good creamy consistency. Add the cashews and pulse a few times to get some nice chunks. Combine the drained chickpeas and green peas in a bowl. Add vinaigrette and mix. You can sprinkle some pine nuts or pair this salad with some roasted veggies. Bon appétit!

Keywords: green peas, chickpeas, basil

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Salade de petits pois et de pois chiches avec vinaigrette au basilic

Green Pea and Chickpea Salad with Basil Vinaigrette
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes

Ingredients

Scale
  • 2 tasses de petits pois frais ou congelés
  • 1 boîte de pois chiches, rincés et égouttés
  • 10 noix de cajou
  • 2 à 3 c. à soupe de noix de pin
  • 10 feuilles de basilic frais
  • 5 feuilles de menthe
  • 1/3 c. à thé de moutarde de Dijon
  • 2 c. à thé de mayo
  • 1/2 lime ou 1/3 citron
  • 1 oignon vert, émincé
  • 1 petite gousse d’ail, émincée
  • Huile d’olive
  • Sel de mer et poivre, au goût

Instructions

Bouillir les petits pois pendant 5 minutes et rincer à l’eau froide. Égoutter. Combiner tous les ingrédients de la vinaigrette dans un mélangeur ou robot, sauf cinq (5) noix de cajou. Mélanger jusqu’à l’obtention d’une consistance lisse. Ajouter les cinq (5) noix de cajou et pulser quelques fois. Combiner les pois chiches et les petits pois dans un bol de service. Ajouter la vinaigrette et mélanger. Garnir de noix de pin. Bon appétit!

Keywords: petits pois, pois chiches, basilic

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