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Prep
Difficulty
Easy
Time
Estimate
1 hour
1. Roast the squash.
2. Prepare + cook the rice.
3. Saute the onions + spices.
4. Prepare the dal. Add the chunks of squash.
5. Add the greens to saag. Puree, return to the skillet + add the cream/coconut milk.
6. Serve the saag + dal over the cooked rice.
Squash is roasted and scooped in dollops for the final simmer of this easy dal. Minimal ingredients + simple preparation = nutrient packed vegan main dish. Substitute your favorite curry blend for the spices if you are feel like a slacker. Red lentils cook up much faster than the other varieties, but whatever lentils you have on stock can work well.
There are several methods for preparing rice. Brown rice especially is a bit more time consuming as it still contains the nutrient packed outer grain. This recipe contains three different methods for preparing brown rice. Try them out and stick with the one that produces the rice just the way you like it.
These methods can work for long, short, medium or other types of brown rice.
Indian spiced greens are simmered with goodness to create a thick luscious sauce that can be accompanied simply with rice or your favorite protein: chicken, shrimp, tofu, or chunks of paneer. This is one of my favorite ways to use up the dark leafy greens that often arrive out of my garden in abundance such as spinach, kale, collards, chard, tat soi, turnip or beet greens or more. Any combination of those greens work as well. Adjust the heat by adding more or less of the jalapeno and chili powder depending on your taste.
