Have you ever visited a restaurant and ate a meal that would never leave your dreams? I have been spending a couple months trying to recreate my all time favorite dining meal to date. I visited the Brown Barn Cafe a couple months ago and order this recipe just so my son who is wheat/gluten free could join me. At that time, I never knew it would become an obsession but I figured it out (or at least it tastes like I figured it out) and here it is just for you!!!
Toor Dal Palak (Pigeon Peas and Spinach) with Coconut and Mango Rice
Author: Clancy Cash Harrison MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 4
www.healthybabybeans.com
Ingredients
- 1 cup split pigeon peas
- 2 cups water
- 1 tsp turmeric
- 5 oz chopped fresh baby spinach
- 2 inches of ginger grated or minced
- 1 tbsp pastured butter
- 1 tbsp olive oil
- 1 jalapeno pepper diced (optional)
- 1.5 tsp garam masala (Indian spice found in specialty store- Wegmans locally)
- Juice of ½ lemon
- 1 tsp of salt or to taste
Instructions
- Soak peas for 2 hours.
- Bring peas, water and turmeric to a boil. Cover and cook for about 30 minutes.
- Stir in spinach and cook until liquid is mostly gone.
- Heat oil and butter in cast iron pan.
- Saute pepper and ginger in pan for about 5 minutes. Add garam masala and stir.
- Stir mixture into peas/spinach.
- Add lemon juice and salt.
Notes
I have little children. I did not cook the jalapeno pepper in the recipe but diced them up and served them on the side.
To make coconut rice simply cook jasmine rice according to directions but use coconut milk instead of water. Add diced mango (1.5 cups to 2 cups uncooked jasmine rice). I used frozen mango for convenience.
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Clancy, my kids would love this! Bookmarking this for the school year!