Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
2 Start dal
Heat a pan with a lid over a medium heat with a drizzle of oil. Once hot, add the ginger-garlicpaste, currypowder, turmeric and garammasala and cook for 1 min. Add the kale with a pinch of salt and fry for 3 min further.
Add the measuredwater, stockcube, lentils and potatoes. Cover and simmer for 17-20 min until the lentils and potatoes are cooked through.
Meanwhile, drain the rice. Add the rice, a pinch of salt and the measuredwater 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.
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 cuminseeds and fry for 6-8 min or until the onion begins to brown - this is your tadka.
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.