Friday, March 11, 2011
Dahl with Greens and Quinoa
The other day I made a batch of this dahl from the Melomeals blog, with yellow split peas and the collard greens I've been trying to use up for what seems like forever. I didn't have all the spices on hand, and those I did have were pre-ground, but it still tasted awesome. I ate it over quinoa instead of rice, and it provided me with a good number of meals for the week. A great way to get in more garlic, ginger and greens. Next I'm going to try something along the lines of this lentil dish made with spinach from Vegweb.com. I know that yellow split peas are a bit starchier than other legumes, so perhaps people concerned about that might do better using lentils or perhaps green split peas instead.
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That you for the link :-)! I do a dal with red lentils and spinach that is great. Usual dal ingredients just using red lentils and spinach instead.
ReplyDeleteWhat a wonderful recipe! Dahl with greens and quinoa sounds like a nourishing and comforting meal. I appreciate how you've combined protein-rich quinoa with hearty lentils and nutritious greens to create a balanced dish. It's great to see vegan recipes that are not only delicious but also packed with essential nutrients. If you're ever looking to explore more vegan cuisine, especially with the rich culinary traditions of India, there are some incredible vegan options available. From fragrant curries to wholesome dals like this one, vegan in india cuisine offers a diverse range of flavors and textures. For more vegan recipes and inspiration, you're welcome to visit my website, The Earthen One.
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