Spiced Indian Daal

with jasmine rice

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

A note about serious food allergies

In Your Box (serves 2)

  • 2 Garlic Clove
  • 1 Yellow Onion
  • 1 Jalapeño Pepper
  • 4 oz. Kale
  • 1 Tbsp. Grainy Mustard
  • 2 tsp. Ground Ginger
  • ¾ cup Jasmine Rice
  • 1 Tbsp. Smoky Chile and Cumin Rub
  • 14½ oz. Diced Tomatoes, Canned
  • ½ cup Brown Lentils
  • Nutrition (per serving)

  • Calories
  • Carbohydrates

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Pot

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Start the Daal

    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.

  • Step 3 - Start the 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.

  • Step 4 - Finish the 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.

  • Step 5 - Add the Kale

    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.

  • Step 6 - Finish the Dish

    Finish the Dish

    Place rice on a plate or a shallow bowl and top with daal. Add jalapeño seeds (to taste).