Growing up salad in our house used to consist mainly of sliced/diced cucumbers, onion, tomatoes or radish. Salad greens like fresh lettuce, arugula or radicchio were not readily available and not a part of my diet. Now I do include these greens in my salads mixed in with some beans and vegetables.I have recently been on a salad eating binge, which was good and I really enjoyed the greens and veggies for a while but it soon became a bit too much for me and I missed hot, cooked food. I still had a huge whole sale bag of mixed spring greens and I could not bear the thought of consuming any more raw salad, so decided to cook them. I blanched the greens and added them to lentils. It made for a a healthy and delicious lunch with a side of baked sweet potatoes. The lentils with the salad greens was almost like a soup. I added a dollop of Greek yogurt on top to complete the meal.
1 cup toor dal (split pigeon peas)
1 bag of mixed salad greens (spinach, arugula, radicchio, chard)
2-3 cloves of garlic
1 small red onion sliced
1 tsp cumin
1 green chili sliced
handful of halved grape tomatoes
1 tsp turmeric
a pinch of garam masala (optional)
Ghee or oil
Wash and boil the lentils in a pressure cooker till soft. Blanch the salad greens and grind it along with the garlic. Pour the greens in the dal. Heat a tbsp of ghee and drop the cumin seeds. As they splutter add the onion and green chili. Cook till the onion get golden brown, add the garam masala and tomatoes and mix with the lentils. Serve wit rice.
For the sweet potatoesScrub and wash the sweet potatoes. Slice them and sprinkle salt and pepper. Coat them with olive oil. Bake at 400 degrees for 15 minutes or till they are soft and slightly golden.