Reprinted from Blue Apron
Dal is a broad term used for all kinds of dried, split lentils commonly used in Indian cuisine. In this recipe, we’re using red lentils (one of the most flavorful, nutty varieties out there) to create a delicious meal with traditional spices, aromatics and ghee (a type of clarified butter). And to put a spin on this classic, we’re using sunchokes, the edible tubers of a North American sunflower plant. It’s a dish that spans continents, spicing up the best of the season to create a truly warming meal.
Makes 2 servings; about 550 calories per serving
Wash and dry the fresh produce. Peel and medium dice the carrot. Peel the garlic and onion. Mince the garlic; small dice the onion. Separate the chard stems from the leaves; discard the stems and roughly chop the leaves. Pick the cilantro leaves off the stems; discard the stems. Peel and slice the sunchokes into quarter-inch-thick rounds.
In a small pot, combine the rice, two cups of water and a pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low; simmer 16 to 18 minutes, or until the rice is tender. Fluff the finished rice with a fork. Set aside.
While the rice cooks, in a large pot, melt the ghee on medium heat. Once melted, add the carrot, onion and garlic; cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend; cook, stirring frequently, 2 to 3 minutes, or until fragrant.
Add the lentils, sunchokes and one-and-three-quarter cups of water to the pot of vegetables; cook, stirring occasionally, 13 to 15 minutes, or until the lentils have softened and the mixture has thickened slightly.
Add the collard greens and quarter cup of water to the pot of vegetables and lentils; cook, stirring frequently, 2 to 3 minutes, or until the collard greens are tender. Remove from heat and season with salt and pepper to taste.
Divide the rice and finished dal between two dishes. Garnish with the cilantro. Enjoy!