Saag on my mind

It doesn't take much for me to crave for greens - quite surprising given I used to run away every time my mum made spinach when I was a kid. All that changed once I came to the States and started my trysts with cooking! I totally fell in love with all greens - spinach, mustard, collard, bok choy, methi. Not to mention the new favorites - beet, broccoli rabe, nettle, the list goes on!

Since S&S are swamped with the doggies and Stephanie is still recovering from her flu, figured some saag would work wonders for her :) After getting through my crazy car misadventures last night, I needed to make something that wasn't time intensive. Lentils & greens, can't go wrong with those!

Daal Saag

Servings: 4 generous portions

1 cup tuar daal

1 cup masoor daal

1 bunch baby spinach - chopped
1/2 bunch collard greens - chopped
1 onion - minced
1 T grated ginger
1 t turmeric

1.5 t black mustard seeds

1 t jeera (cumin seeds)

2 red chillies

1 t sesame oil

salt

1/4 cup buttermilk

1 t saffron

Cook the daals in 4.5 cups of water till soft (in a pressure cooker or covered on the stove).

Heat the oil in a pan, throw in the mustard, red chillies and jeera.

Once the mustard sputters, add the onions and ginger and cook till the onions turn translucent.

Throw in the greens and turmeric with about 1/4 cup of water and simmer covered till the greens are cooked.

Add the daals and salt, maybe a pinch of cayenne too!

Garnish with a swirl of buttermilk and some saffron. I used the middle-eastern saffron here (not Indian) - it seemed a lot thicker and less intense - definitely has the hay-like smell, but doesn't impart much of a flavor.

Crazy sidenote: I've had the bowl shown in this picture since I was 4 years old! :)