This is a lovely Indian dahl with European winter greens.
Dahl with kale, brussels sprouts and sugar snaps. For the dahl: Cook toor dahl with a little haldi, and a teaspoon of ghee. In a separate pot: Melt organic oconut oil and a little ghee Hing jeera, rai, a little methi and urhad dahl curry leaves When the seeds are done sputtering, add: Onions, ginger, green chilli, garlic (all cut up finely) and a little salt When the onions start browning a little bit, add: Freshly cut kale brussels sprouts (halved) sugar snaps (cut in pieces) Add the cooked dahl and some more water when the vegetables are nearly done (donrsquo;t let them go too soft), blend with a hand mixer Tarka: In a little ghee fry some jeera, rai, curry leaves, onion and tomato. When the tomato is cooked, add a little coconut milk. Serve with Basmati rice. Top with fresh coriander leaves and freshly cut up spinach
How to make the tasty recipe procedure as follows:Dahl with kale, brussels sprouts and sugar snaps. For the dahl: Cook toor dahl with a little haldi, and a teaspoon of ghee. In a separate pot: Melt organic oconut oil and a little ghee Hing jeera, rai, a little methi and urhad dahl curry leaves When the seeds are done sputtering, add: Onions, ginger, green chilli, garlic (all cut up finely) and a little salt When the onions start browning a little bit, add: Freshly cut kale brussels sprouts (halved) sugar snaps (cut in pieces) Add the cooked dahl and some more water when the vegetables are nearly done (donrsquo;t let them go too soft), blend with a hand mixer Tarka: In a little ghee fry some jeera, rai, curry leaves, onion and tomato. When the tomato is cooked, add a little coconut milk. Serve with Basmati rice. Top with fresh coriander leaves and freshly cut up spinach
How to make the tasty recipe description mentioned here,This is a lovely Indian dahl with European winter greens.Dahl with kale, brussels sprouts and sugar snaps. For the dahl: Cook toor dahl with a little haldi, and a teaspoon of ghee. In a separate pot: Melt organic oconut oil and a little ghee Hing jeera, rai, a little methi and urhad dahl curry leaves When the seeds are done sputtering, add: Onions, ginger, green chilli, garlic (all cut up finely) and a little salt When the onions start browning a little bit, add: Freshly cut kale brussels sprouts (halved) sugar snaps (cut in pieces) Add the cooked dahl and some more water when the vegetables are nearly done (donrsquo;t let them go too soft), blend with a hand mixer Tarka: In a little ghee fry some jeera, rai, curry leaves, onion and tomato. When the tomato is cooked, add a little coconut milk. Serve with Basmati rice. Top with fresh coriander leaves and freshly cut up spinach