Dal Tadka with Kale and Spinach
Tadka, to temper. A piquant, spiced-infused tadka, this dal medley's star ingredients are the kale and spinach, adding depth, super flavours and oozing with healthy benefits. Thanks to Pi Pantry, because isn’t food after all similar to Pi, offering infinite possibilities combining ingredients, styles and cultures !
- 2 heads of kale
- 100gms of baby spinach
- An inch of ginger
- 4 garlic cloves
- 3 green chilis
- 2 medium red onions
- 2 large roma tomatoes
- 2 teaspoons of cumin seed
- 3 tablespoons of cooking oil
- 1 teaspoon of red chili powder
- 2 tablespoon of coriander powder
- 1 teaspoon of cumin powder
- Add ½ cup of yellow chana dal, ¼ cup of orange dal and 1/3 cup of yellow moong dal. Mix all the ingredients together and soak for 45 minutes.
- In a pressure cooker, add a tablespoon of oil, cumin seeds and some chopped red onions.
- Stir for 2-3 minutes until the red onions are translucent.
- After the red onions has turned translucent add finely chopped ginger, garlic and green chilis.
- Add chopped tomatoes and stir.
- Add finely chopped kale and spinach.
- Strain water from the dal and mix it well in the pressure cooker.
- Now add turmeric, coriander powder, cumin powder and salt and mix together.
- Add 1.5 cups of water
- Close the pressure cooker and let it cook for 8-10 minutes.
- 2 tablespoons of chopped garlic, ¾ of dry red Kashmiri Chilis, 1 tablespoon of cumin seeds, 2 tablespoons of ghee and 1 tablespoon of whole coriander seeds (coarsely crushed)
- Using a small pan, add 2 tablespoons of ghee in to the pan and heat it up.
- Add cumin, chopped garlic and green chilis.
- Finally, add the dry red Kashmiri chili.
- Once done with mixing and cooking, immediately pour into the hot dal.
- Garnish with fresh coriander and kale, and serve it hot.
