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.
135 Reviews
Cals 1090 · Prot 19 · Carbs 133 · Fat 57
Vegan
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40 min
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.
135 Reviews
Cals 1090 · Prot 19 · Carbs 133 · Fat 57
Vegan
Try Hello Chef Now
Download PDF
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 10*11*
4 Piece

Allergens

*10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Prep

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.
Start dal

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 powder, turmeric and garam masala and cook for 1 min. Add the kale with a pinch of salt and fry for 3 min further.
Simmer

3 Simmer

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

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.
Tadka

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.
Serve

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.
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