Weekly Rotation Series 6/10 - Mondays

• porzioni: Serves 4
• tempo totale: 13 minutes

Ingredienti

Cavelo Nero & Spring Onion Daal

Nothing says comfort and nourishment quite like a bowl of daal. I’ve always started Mondays with some type of daal, just like the way my mum kept this Monday ritual. It’s a good reset from the weekend and said to have detoxing properties.

I’ve added Cavelo nero and a spring onion tadka to ramp up the flavour. Mixing two daals also gives an extra dimension.

Serve with steamed rice and salad, the leftovers make a delightful lunch!

200g Red Split lentils

200g Yellow mung dal

1 TSP Turmeric

8 branches of cavelo nero

1 TSP Sea Salt

Spring Onion Tadka

2 TBSPS Ghee (i like @thesuperghee)

5 Spring onions - finely chopped

1 TSP Cumin Seeds

1 TSP Mustard Seeds

¼ TSP Asofoetida (optional)

10 Curry leaves

1 TBSP Ginger & Garlic paste

1 Green finger chilli - finely chopped (split into 2 for a milder flavour)

Garnish:

Half a lemon - squeezed

1 Tsp sea salt flakes

½ TSP Garam Masala

Fresh coriander - finely chopped

Istruzioni

Mix together both daals, rinse in cold water until water runs clear. Top with 3 times as much fresh water as the lentils,

In the pressure cooker, add the Turmeric, Cavelo Nero and salt to the lentils.

Place on a medium heat, it will take about 10 minutes for the whistle to blow. Give it 3 whistles, switch off heat.

Meanwhile, make the tadka by melting the ghee and adding the cumin & mustard seeds and asofoetida.

Next add the curry leaves, let them sizzle, followed by the spring onions, ginger garlic and green chili. Soften the spring onions for about 3-4 minutes.

Open the pressure cooker ensuring there is no steam left in the whistle, check by covering with a teatowel. Stir and add more water to loosen, you want a pourable consistency.

Add the tadka to the daal, followed by lemon, salt, garam masala and fresh coriander. Check for salt.

Serve piping hot with steamed rice