Potato Kale Tadka Dal

Name: Potato Kale Tadka Dal with Basmati Rice and Chapati
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 200 Grams of Potatoes; 200 Grams of Kale; 1 Tbsp of Vegetable oil; 15 Grams of Ginger garlic paste; 2 Grams of Madras curry powder; 2 Grams of Turmeric powder; 2 Grams of Garam masala; 1 Tsp of Salt; 600 ML of Water; 1 Piece of Vegetable stock cube; 200 Grams of Red lentils; 125 Grams of Salted vegan butter; 2 Grams of Cumin seeds; 15 Grams of Fresh coriander; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 4 Piece of Chapati

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.

23 Reviews

Cals 991 · Prot 47 · Carbs 191 · Fat 11

Vegan

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.

23 Reviews

Cals 991 · Prot 47 · Carbs 191 · Fat 11

Vegan

Ingredients

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 15*

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

*15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4145 / 991
Fats (g)	11.4
of which saturated (g)	2.3
Carbohydrates (g)	191
of which sugars (g)	9.3
Fibers (g)	24.9
Proteins (g)	47.4
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

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.

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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