I like to make an Indian dish that is normally made with channa dal (split chickpeas) with the red lentils (masoor dal) instead. Here's what I do:
1 Tbsp olive oil
1 tsp mustard powder
1 tsp ground cumin
1 1/2 tsp fennel seeds (or use powder)
1/2 tsp hing (asafoetida) (This is an Indian spice very stinky but very good once cooked)
½-1 tsp of Cardamom powder
1 bay leaf
5 cloves of garlic minced
1 cup Red Lentils
4 cups water
1 cinnamon stick
1 tsp turmeric
1/4 tsp cayenne
1 1/2 tsp garam masala
1/2 lb frozen spinach (or fresh if you have it)
1 cup tomato sauce
1 Tbsp tomato paste (optional)
salt to taste
Place oil in saucepan and let it warm gently. Then add mustard powder, ground cumin, fennel, hing, cardamom and bay leaf and stir for about 30 seconds in saucepan on medium to low heat and letting it get fragrant but not burnt.
Next add your garlic and stir for about another minute.
Now, add the red lentils, water, cinnamon stick, tumeric, cayenne and garam masala. Increase heat to high. Let this mixture come to a boil and then reduce heat a bit to keep it at a simmer (still bubbling slightly), uncovered for about 20-25 minutes (or until lentils are soft). Steam will escape during this process and water will be absorbed. The final consistency will be like a stew. So, if the mixture gets to thick before the lentils are done, add more water.
When the lentils are done, add the spinach and let cook for a few minutes to soften the spinach. Next add your tomato sauce, tomato paste and salt to taste. Warm through and serve!
You can serve this with the rice of your choice. Or eat it straight up stew-style with a poppadums. This recipe also freezes well.
(This is a variation of a Palak Dal recipe I got from Verdant's blog a while back. His is made with channa dal but I changed a few things about this to make it my own and like it better with red lentils, instead.
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Tip: If you don't have hing, you can use a mixture of garlic powder and onion powder, instead. Won't be the same but it will liven it up a bit.