Top | Seasonal Spice

Lentils with Tat soi

(post, Rinku Bhattacharya)

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This past week at the farmers market they had fresh Tat soi, which looks a lot like Bok Choi, but smaller and greener and when I cooked it I realized that it had a somewhat milder flavor. We love adding these greens in lentils or dal as we call it. I find a creamy thick bowl of lentils just what I need after a long day. My kids love the mild and comforting taste of lentils and actually love greens in their dal.

The simplest and quickest cooking lentils are the split red lentil (masur dal), my only complaint with them is that they loose their vivid color when cooked. Here is how I do it,

Cook Time 25 minutes
Serves 4-6 people


1 cup red lentils
3 cups of water
1/2 teaspoon turmeric
1 teaspoon salt
1 tomato, cut into a dice
1 small red onion, cut into a dice
1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
2 cups of finely chopped tat soi (can be bok choi)
2 tablespoon fresh lemon juice
2 tablespoons finely chopped cilantro

Method of Preparation

1. Place the lentils, water, turmeric, salt, tomato and onion in a pot and bring the water to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. The lentils should be a soft, pale yellow, creamy consistency.
2. Heat the gjee and add the cumin seeds and wait for them to begin sizzling. Mix in the tat soi and cook till they are wilted. Stir in the lemon juice and garnish with the cilantro.
3. Serve with rice and salad for a light meal.