Nettle Tadkha Dal

This recipe is pretty flexible, you don’t have to use different types of lentils if you don’t have it - just the one type would be fine. Also the nettles can easily be replaced by other greens such as spinach or kale! You don’t need to add tomatoes if you don’t want to and also if you don’t have the spices or methi leaves - that’s fine too, it’s just as tasty without it.

This will make 4 generous portions of dal.

Ingredients

• Dal

  • 320 g lentils (mix of brown lentils, chana dal, red lentils, and white urid dal)

  • 2 tsp turmeric

  • 3 tsp salt

  For the Tadka

  • 5 tbsp coconut oil (or any oil/butter/ghee if you're not vegan)

  • 3 tsp cumin seeds

  • 3 dried whole chillies (can be left out if you don’t want any heat)

  • 4-inch ginger (peeled & chopped)

  • 4 garlic cloves (chopped)

  • 3 small onions (chopped)

  • 3 small tomatoes (chopped)

  • 3 large handfuls nettle leaves (washed & blanched)

  • 1 tbsp methi leaves

  • Freshly chopped coriander for garnish

  Method

  Prepare the Lentils
  Rinse the soaked lentils thoroughly.
  Add them to a large pot with 1.5 litres of water, turmeric, and salt.
  Bring to a boil, then reduce to a gentle simmer.
  Simmer for 5 hours on low heat, stirring occasionally for a creamy texture and add more water to loosen if its getting too thick. Consistency is dependent on your preference!

  
  *For a quicker version, you can just simmer for about 1 hour until the lentils are soft and slightly broken down, it just won’t be as creamy.

• Make the Tadka
  About 30 - 40 minutes before the dal finishes cooking, start the tadka in a separate pan and add coconut oil over medium heat.
  Add cumin seeds and let them sizzle for about 30 seconds.
  Add ginger and garlic, fry until fragrant.
  Add onions and cook until golden brown.

  Add methi leaves, dried chillies (if using), and stir in tomatoes and cook until soft and saucy.
  Finally, add the blanched nettle leaves, mix well, and cook for 2–3 minutes.

  Combine & Finish
  Pour the tadka into the cooked dal and stir well.
  Simmer together for 10 minutes to let the flavours meld and season to taste. Garnish with fresh coriander and serve hot with rice or flatbread.

***Tips about picking nettles***

Please use rubber gloves when picking and handling raw nettles. Pick young fresh vibrant green leaves without any brown spots. Always wash before cooking, the sting will go away once cooked!

Made at the ‘All Things Nettle’ Supperclub