Collards with Lentils, Tomatoes

Yummy , Quick, and very mild for an Indian dish.

veggie oil, as needed 2-3 TB
1/2 medium onion, chopped
1+1/2 teaspoon garlic (chopped, not powder)
2 teaspoons garam masala
1/2 teaspoon salt

Put all ingredients above into a deep cooking pot and cook until onions transparent, but not limp or soft.

Then add, stirring constantly for 2-3 minutes for flavors to absorb.
1 (15-ounce) can no-salt-added diced tomatoes
1 cup red lentils

Add 2 cups water and as much of the collard greens as you can fit.
half of 1 bunch collard greens (thick stem tips removed. leaves sliced into 1-inch-thick ribbons.)

Cook 15 minutes covered at which point the greens will have cooked down.
Cook 15 minutes more and keep adding more greens until all are added. Stir in well.

Serve with jasmine (best) rice or basmati.


Cheers! (^_-)-☆

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Lentil Lovers!

No matter who I make this for, it always comes out a winner. Very simple, very few ingredients, but such a wonderful medly.

1 teaspoon cumin seeds
1 teaspoon crushed red pepper
1/2 teaspoon coriander
1/2 large vadalia onion, sliced
3 tablespoons of butter (ghee best)
1 teaspoon of salt (do NOT omit)
1/2 teaspoon turmeric

Cook the above ingredients together until the onions are slightly browned.

Add
1/2 cup green mung dal beans
2.5-3.5 cups water

Cook for 30 minutes.

Then add
1/2 cup red lentils

Cook for another 30 minutes. Add more water as necessary, but not more than 3.5 cups total.


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