Potato Kale Tadka Dal

with Basmati Rice and Chapati
Tadka is a cooking technique used in India in which whole spices are roasted in ghee to draw out essential flavours.
Cals 1319 · Prot 41 · Carbs 171 · Fat 53
Vegan
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40 min
photo
Tadka is a cooking technique used in India in which whole spices are roasted in ghee to draw out essential flavours.
Cals 1319 · Prot 41 · Carbs 171 · Fat 53
Vegan
Try Hello Chef Now
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Ingredients
Number of People:
Dal
Red onion
1 Piece
Potatoes
200 Grams
Kale
200 Grams
Vegetable oil
1 Tbsp
Ginger garlic paste
15 Grams
Madras curry powder
2 Grams
Turmeric powder
2 Grams
Garam masala
2 Grams
Salt
0.5 Tsp
Water
600 ML
Vegetable stock cube
1 Piece
Red lentils
200 Grams
Salted vegan butter
125 Grams
Cumin seeds
2 Grams
Fresh coriander
15 Grams
Sides
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Chapati
4 Piece

Tips for fussy eaters

Swap the kale for spinach.

Pro tip

When pouring the tadka over the dal, cover with a lid to avoid any hot splashes.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Rinse and soak the rice. Peel and finely chop the onion. Peel and chop the potatoes into small pieces. Trim and roughly chop the kale.
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2 Start dal

Heat a pan with a lid over a medium heat with a drizzle of oil. Once hot, add the ginger-garlic paste, curry powderturmeric and garam masala and cook for 1 min. Add the kale with a pinch of salt and fry for 3 min further.
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3 Simmer

Add the measured waterstock cube, lentils and potatoes. Cover and simmer for 17-20 min until the lentils and potatoes are cooked through.  
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4 Rice

Meanwhile, drain the rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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5 Tadka

Meanwhile, heat a second pot over a medium-high heat with the butter (use half if cooking for 2). Once hot, add the onion and cumin seeds and fry for 6-8 min or until the onion begins to brown - this is your tadka.
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6 Serve

Meanwhile, chop the coriander leaves. Once the lentils are cooked, add coriander leaves and a splash of water if needed. Add the tadka. Warm the chapatis in a microwave for 30 sec. Serve the dal with the rice and chapatis alongside. 

Tips for fussy eaters

Swap the kale for spinach.

Pro tip

When pouring the tadka over the dal, cover with a lid to avoid any hot splashes.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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