Daal Palak a la Margaret

This is an Indian curried lentil dish. The spices are critical so take a moment to search around your neighborhood store to find them. This recipe serves 6-8.

For the rice:
1 1/2 c brown rice
2 1/2 c boiling water
2 tsp oil
1/2 tsp salt

For the Daal:
1 1/2 c red lentils
3 1/2 c water
1/2 tsp salt
1/2 tsp tumeric
1/2 tsp chili powder
1/4 tsp cayenne pepper

2 Tbs olive oil
1 medium onion diced
1 tsp ground cumin
1 tsp grahm marsala
2 cloves garlic finely chopped
1 Tbs chopped fresh ginger

1 box frozen spinach
1/2 cup plain not low fat yogurt
1 tsp grahm marsala


1. Put the rice in the bottom of a glass 9x9 pan and pour the boiling water over it. Add the oil and salt and cover tightly with aluminum foil. Bake at 375F for 1 hour. Yes, I know you don't usually make rice this way. Trust me, it works better and it's not hard!

2. Combine the lentils and the water in a heavy bottomed pot and allow to soak for 20 min.

3. Add the salt, tumeric, chili powder and cayenne to the lentils and bring to a boil for 15-20 minutes or until lentils are soft

4. In a frying pan, heat the oil and add the onion, cumin, garlic, ginger and graham marsala. Cook over medium heat until onions are translucent

5. when lentils are soft, add the spinach, onion mixture and remaining tsp of grahm marsala and bring back to a boil. remove from heat, stir in the yogurt and serve over rice.