Rice, dal, spinach

This is not a fast meal, but it is the sort of thing that doesn't require much attention - easy to make during lunch while feeding little kids and then quickly reheat for dinner. My new favorite type of meal.


Make rice. Follow the directions on the package for 2 cups of dry rice.


The type of dal I make is a two step process. First cook the lentils. Then add some spices. Both steps can be altered. The spices need to be cooked separately. I use a bigger pot with a lid for this step so I can just reuse the pan for the spinach without cleaning it.

Lentils:
1 cup of lentils/dal/mung beans (red, white, or yellow - not brown or french)
3.5 cups of water
1 teaspoon of salt
1/4 teaspoon tumeric (optional)

Bring to boil then simmer for about 45 minutes. Simmer until the lentils dissolve when stirred vigorously - use a whisk if you like, but I just use a spoon. It will look like split pea soup (exact same idea).

While the lentils are cooking. Or later. Or whenever. Throw together some spices. Here are two variations:

Spices 1:
3 Tablespoons veg oil - heat in the pan and add
2 teaspoons of whole cumin seeds. Cook about a half minute until lightly browned. Turn off the heat and immediately add -
1 Tablespoon minced ginger (look for pre-minced in a jar)
1 Minced green chili (optional)(I would totally buy this pre-minced in a jar if I could)
1 Tablespoon lemon juice
4 Tablespoons of cilantro

Spices 2:
3 Tablespoons veg oil - heat in the pan and add
1 small chopped onion. Cook until translucent - less than 5 minutes. Add:
1 clove minced garlic (again, pre-minced in a jar)
1 teaspoon minced ginger
1 teaspoon garam masala
1 teaspoon black pepper
Cook for two minutes and turn off the heat.

Mix the spices in the dal and eat.


This spinach is my favorite way to eat spinach. I can eat an entire prewashed bag in one sitting. Easily. Don't be fooled - prewashed is much easier than frozen.

2 Tablespoons of veg oil
1 Tablespoon of mustard seeds
1 bag of prewashed spinach
1 teaspoon of salt.

Heat the oil in a pan. Add the mustard seeds and cover. When the mustard seeds start to pop, lower the heat and add the spinach and salt. Stir until the spinach wilts. Turn off the heat. Eat immediately. Try not to just eat it out of the pan and burn your tongue.

The triumphant return: eggs and greens

It's like having a baby eats all your free time. I've been doing more than zero cooking, but zero writing about it. You lose.

But now you win! I'm back! My new favorite quick thing is greens and eggs. You'll need this:
A bit of butter.
A handfull of greens (1 cup? ish) (spinach if you are not adventurous, arugula is my personal favorite for having some flavor but not too overwhelming, dandelion greens if you like bitter) chopped up.
An egg.
Pepper.
Salt or cheese (parmesean - about 2 Tablespoons shredded).
Some bread for toast.

This scales very easily - I usually double it just for me.

It goes like this:

1. Put bread in the toaster oven.*
2. Melt butter in a frying pan.
3. Add greens and salt/pepper.
4. When the greens start to wilt, crack the eggs on top. I like fully cooked eggs, so I poke the yolk and it runs.
5. Turn a few times until almost cooked.
6. Sprinkle cheese on top, wait until it melts.
7. Eat on toast.

Perfect for thinking about spring coming.

* I think a toaster oven is the best kitchen appliance (OK, after a fridge and stove). It heats up quickly for small amounts (tater tots) and it far better than the soggy results from the microwave (pizza). We use ours constantly.