After finishing up the last of those leftover lentils, I made another batch of dal - this time similar to dal palak, with only 2/3 c each chana dal and masoor dal, plus I added 1/4 c black quinoa. First, I soaked a half ounce of dried tomatoes in a cup of hot water. Then, I started in the Instant Pot in Sauté mode, with a chopped medium onion, in about 3 tb olive oil, adding a tb of ginger/garlic paste for the last minute, then adding a half cup of water, to slow down the cooking. Meanwhile, I put the soaked tomatoes and water in the Vitamix, and added 3 tb raw cashews, 3 tb fresh coconut (from the freezer), 3 dried Byadagi peppers, 2 whole cloves, and 1 tsp coriander/cumin powder, and blended it until totally smooth. I added this to the IP, then rinsed the VM out with 4 more cups of water, then added the 2/3 c each of the chana dal and masoor dal, and 1/4 c black quinoa, plus 1 tsp turmeric, and 1½ tsp garam masala, salt to taste, then put the lid on, and set the timer to Manual/12 min (will cook a little more later), and let the pressure release naturally. Meanwhile, I harvested much of the mizuna, in the hydroponics, chopped it up, and washed it and spun it dry. There was over 6 c of mizuna when I finished. When the dal was finished, I stirred the mizuna into the dal, and set it to Manual/2 min, letting the pressure release naturally. Then I stirred in a few tb of chopped cilantro.
Almost finished dal palak, using chana dal and masoor dal, plus adding some black quinoa. by
pepperhead212, on Flickr
Cilantro ready to stir into the dal palak. by
pepperhead212, on Flickr
Finished dal palak, made with chopped Mizuna, added at the end. by
pepperhead212, on Flickr
The mizuna I harvested was from 2 varieties, the original variety being the most productive, but the new variety having wider stems, as well as leaves, and has flavor just as good.
Mizuna from hydro, regular on L, and Landrace variety on R, one plant each. And about 1/2 c cilantro above. by
pepperhead212, on Flickr