Masoor Dal with Wild Spring Greens

INGREDIENTS

•  2 c dry red lentils, sorted and well rinsed
• 8 c water, or a combination of water and Reishi Mushroom Broth
• ¾ tsp ground turmeric
• 1 tbs coconut oil, or ghee
• 1 large yellow onion, finely diced
•  6 cloves garlic, minced
• ¼ tsp red pepper
• 1 tbs minced ginger
• 1 tbs Indian curry powder
• 1 tsp whole mustard seed, or ground mustard
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 1/2 tsp salt, more to taste
• 15 oz can diced tomatoes
• 1 tsp RR&Co Wild Greens & Citrus Oxymel
• 1 c violet leaves, torn
• 3-4 c nettle leaves, torn
• 4 ramp leaves, torn
• cilantro, optional for garnish
• basmati rice, to serve with the dal

 INSTRUCTIONS

1. Combine the lentils, turmeric and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, for an hour.  Add more water if needed.
2. While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, red pepper, and a pinch of salt. Fry until soft, about 5 minutes.
3. Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh.
4. Add the tadka to the cooked lentils along with violet leaves, nettles leaves and ramp leaves. Simmer over low heat for about 5 minutes to infuse with flavor. Mix in RR&Co Wild Greens & Citrus Oxymel to finish.
5. Serve garnished with cilantro and with basmati rice.