Ah, yes. Another clean-out-the-fridge meal. I like to use spinach quickly, since it’s so nice when it’s fresh, and radishes always stump me. Did I make a salad, you ask? Nah. I made dal.
The lentils, along with onions, spinach, radishes (yes, cooked — they add a little spiciness) and seasonings, served with brown rice, made a complete meal. I know cooking radishes sounds a little weird, but they really do pair well with Indian spices, and in some parts of India, radishes are cooked traditionally, often in dal.
- 1 cup green lentils, rinsed well
- 2 Tbsp ghee (or a neutral oil like canola)
- 1 onion, halved and sliced thinly
- 1½ tsp turmeric
- 1½ tsp cumin
- ¼ tsp cayenne
- 1 tsp salt, plus additional to taste
- 4-5 small radishes, sliced thinly
- 1 bunch spinach, tough stems removed and leaves roughly chopped (about 4 cups)
- Bring 4 cups of water to a boil in a large saucepan and add the lentils. Lower the heat to a simmer and cook, partially covered, until tender, 25-35 minutes.
- Meanwhile, melt the ghee over medium-high heat and saute the onions until softened and translucent. Turn the heat down to medium and continue to stir until they are light golden brown.
- Stir the turmeric, cumin, cayenne and 1 tsp salt in the with the onions. Add the radishes and the spinach, working in batches and adding more as the spinach wilts.
- When the spinach is wilted but still bright green and the lentils are cooked, add the onion mixture to the lentil mixture and cook for a few additional minutes. Taste for seasoning and adjust. Serve with rice and enjoy!