A Simple Indian Vegetarian Recipe: Pink Lentils with Broccoli Rabe served with Basmati Rice and Mustard Seeds (Dal Chawal)

Sometimes you need to make the very simple foods to satisfy your nostalgic self. I was in the mood for ‘dal chawal’- which means lentils and rice. Growing up, ‘dal chawal’ meant that it was going to be a laid back meal that doesn’t take very long to cook. Depending on what lentils are used, they can be cooked in no time. The pink lentils fall under that category- you can cook these up in about 20 minutes. Now although it is a simple meal- it can be dressed up in many ways. The lentils can be cooked in different ways and can be topped with various concoctions (called the tempering). In this case, I kept it really simple- didn’t add any tempering and cooked everything in the lentils including garlic and chopped broccoli rabe. Yes, you read it correctly- I used broccoli rabe! Talk about fusion cuisine!  I like to add vegetables to my lentil dishes to make them healthier- normally I add baby spinach. I was at the Indian grocery store and saw broccoli rabe there- most Indians cook broccoli rabe (because of it’s bitter and earthy flavor) with mustard greens and make a dish called ‘sarson ka saag’- sarson is mustard greens and saag is when any greens like spinach or mustard greens are blended to a smooth cream spinach like consistency. Sarson ka saag is eaten with roti made out of corn meal – it’s delicious! It’s mainly eaten in North India, in Punjab- that is where my parents come from and so my Mom makes the tastiest version of this dish- hands down! I digress- I decided to use broccoli rabe in my lentils instead of spinach since broccoli rabe is one of my favorite greens. Well, the dal (lentils) was delicious- my daughter ate it up not even realizing what was in it.

Another way to dress up ‘dal and chawal’ is by making the rice in different ways. I remember eating dal (lentils) with plain white rice- it does taste really good with just plain rice- but of course I had to do something different! I decided to cook the rice with mustard seeds and curry leaves- two of my favorite spices used in South Indian cooking.

Yogurt is usually served with all Indian meals- and this one was no different. Again, the yogurt can be dressed up in a variety of ways. I decided to chop some cucumbers and tomatoes and add it to the yogurt with some salt, cumin powder and dried mint. It makes a delicious raita.

Overall, the meal took me back years when I was a little girl and would eat ‘dal chawal’- but would not really enjoy it too much- thinking to myself- this is all I got?? Now, I crave it! It’s funny how things change as you get older and old flavors and memories hold a very special place in your heart. My daughter liked my dressed up ‘dal chawal’! My husband ate it like he hadn’t eaten the dish in years!

• 1 cup masoor (pink) lentils
• 3 cups water
• 1 teaspoon turmeric
• 3 garlic clove, smashed
• 1 cup chopped broccoli rabe leaves
• Salt
• 1 tablespoon ghee or butter

In a medium saucepan, bring the lentils and the water to a boil. Lower the heat to medium and add one teaspoon salt and turmeric. Cook for 12 to 13 minutes till the lentils are soft and a thick soup consistency. Add the broccoli rabe and ghee/butter. Cook for another five minutes- add more water if the lentils are too thick. Adjust seasonings.

Basmati Rice with Mustard Seeds

• 1 cup basmati rice
• 2 cups chicken broth
• 2 teaspoons olive oil
• 1 teaspoon mustard seeds
• 4-5 curry leaves
• Salt

In a wide saucepan, heat the olive oil. Add the mustard seeds and curry leaves and cook for a minute- till the seeds begin to sizzle. Add the rice and sauté for 30 seconds. Add the chicken broth and salt. Bring to a boil and lower the heat and cover. Cook for 20 minutes or till done.