Potato Kale Tadka Dal

with Basmati Rice and Chapati

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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.

Tadka is a cooking technique used in India in which whole spices are roasted in ghee to draw out essential flavours.

Cooking Time: 40 min

Cals 1327 · Prot 41 · Carbs 173 · Fat 53

Dairy-Free

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

Tadka is a cooking technique used in India in which whole spices are roasted in ghee to draw out essential flavours.

Cooking Time: 40 min

Cals 1327 · Prot 41 · Carbs 173 · Fat 53

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.  

photo

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.

photo

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.

photo

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.

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
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