All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Prepare the Ingredients
Mince garlic. Halve and peel onion. Cut halves into ½" dice. Stem jalapeño, halve and cut into a small dice. Reserve seeds. Remove ribs of kale and coarsely chop.
Start the Daal
Place 1 Tbsp. olive oil in a medium pot over medium heat. Add mustard and stir with a wooden spoon until fragrant and popping, 30-60 seconds. Add garlic, onion, jalapeño, ginger and cook until soft and golden brown, 5-7 minutes. Add a pinch of salt. While daal cooks, start rice.
Start the Rice
Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Set aside covered. While rice cooks, finish daal.
Finish the Daal
Add seasoning blend and a pinch of salt to pot with daal and stir often until toasted, 2-3 minutes. Add tomatoes and juice and 1 cup water. Bring to a boil and add lentils. Simmer until lentils are softened and sauce is thickened, 20 minutes.
Add the Kale
Add ½ tsp. salt and a pinch of pepper to daal. Taste, and add more salt if desired. Stir in kale to daal.
Finish the Dish
Place rice on a plate or a shallow bowl and top with daal. Add jalapeño seeds (to taste).
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