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Green Vegetable Tadka Dal 🌱
Green Vegetable Tadka Dal 🌱

Before you jump to Green Vegetable Tadka Dal 🌱 recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Possibly Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to green vegetable tadka dal 🌱 recipe. To cook green vegetable tadka dal 🌱 you only need 23 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Green Vegetable Tadka Dal 🌱:
  1. Prepare 300 g red lentils
  2. Get 200 g yellow lentil
  3. Take 1 large onion
  4. Provide 1 thumb garlic
  5. Get 3 cloves garlic
  6. Prepare 2 green chillies
  7. You need 3 black cardamom pods
  8. Take 2 green cardamom pods
  9. Take 1 teaspoon mustard seeds
  10. Get 1 sprig curry leaves
  11. Take 1 bay leaf
  12. Take 1 teaspoon turmeric
  13. You need 1 teaspoon dal masala
  14. Get 1 teaspoon cumin seeds
  15. Take 1 inch cassia stick
  16. Use 1-2 tomatoes
  17. Get 1 lemon
  18. Prepare 1 bunch coriander
  19. Take 2 handfuls seasonal green veg
  20. Use 1 handful frozen peas
  21. Provide A few mint leaves
  22. Prepare 1 splash soy sauce
  23. You need A few chilli flakes
Instructions to make Green Vegetable Tadka Dal 🌱:
  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.
  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.
  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.
  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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