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Home Dish Green Vegetable Tadka Dal 🌱

Green Vegetable Tadka Dal 🌱

Introduce

Chef :

Rachel

Green Vegetable Tadka Dal 🌱

I love Dal and this recipe is one of our favourites. I make this almost every week and it’s often our Saturday night treat! This is a really green version for my green veg challenge and it’s full veg, spinach and herbs. You don’t need all of the spices or fresh curry leaves, but they are totally worth it if you can get hold of them. The lemon juice gives this a delicious sweet and sour taste and it’s delicious with momos and a splash of soy sauce or with curry or as a simple soup. #mycookbook

Ingredient

300 g

red lentils

200 g

yellow lentil

large onion

thumb garlic

3 cloves

garlic

green chillies

black cardamom pods

green cardamom pods

1 teaspoon

mustard seeds

1 sprig

curry leaves

bay leaf

1 teaspoon

turmeric

1 teaspoon

dal masala

1 teaspoon

cumin seeds

1 inch

cassia stick

1-2

tomatoes

lemon

1 bunch

coriander

2 handfuls

seasonal green veg

1 handful

frozen peas

A few

mint leaves

1 splash

soy sauce

A few

chilli flakes

Cooking instructions

* Step 1

Fry the mustard seeds in a little oil until they pop. Add the cumin seeds, cardamon and curry leaves and stir in a medium heat for a few minutes. Chop the onion and cook until soft and brown (ideally covered with a lid and cooked on a low heat until jammy). Grate or chop the garlic and add to the pan and cook for a couple of minutes. Add the turmeric and chilli powder. Prick the green chillis and add to the pan. Grate the tomatoes and add a little oil or splash of water if required.

* Step 2

Wash the lentils well and cook according to instructions in plenty of water. These can be cooked at the same time as the spice mixture if you wish. When the lentils reach the boil, remove the foam as this will make the dahl bitter. When the lentils are cooked there should be around 2 inches of water in the pan above the lentils.

* Step 3

Add the lentils to the spice mixture (it helps if this is hot and sizzling) and gently whisk together. Continue to cook for another 10 minutes. The mixture will thicken but you can add more water if you wish.

* Step 4

The whole spices tend to float to the top so you can remove them if you prefer (remove if you are giving to a child or anyone that might choke) but I like to leave them in. Add the green veggies until the wilt. Add lemon juice, chopped mint and coriander to taste. Serve as a side dish or soup or with Tibetan momos (bought from a local supplier) a splash of soy sauce and a pinch of chilli flakes.

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