2-3
Ingredients
1 lb of ground turkey or beef
1⁄2 cup of panko
1 egg
1⁄4 cup of chopped parsley and/or cilantro
1 shallot finely chopped (divided)
1 tsp of turmeric
2 tsp of kosher salt
1 package of Paro Masoor Daal
2 tbsp of olive oil
2 cups of torn kale
Paro Tarka
Rice (optional)
Recipe by Aisha Joshi
Meatballs + Daal
25 minutes
2-3
METHOD
-
1
Preheat oven to 400 degrees. In a medium bowl combine panko, egg, chopped herbs, turmeric, salt. and half of the chopped shallot. Add ground turkey and mix with your hands. Mix well until combined but don’t overmix.
-
2
Roll meat mixture into 12 golf ball-sized meatballs and cook in oven for 15 minutes, turning half way through. Meanwhile, heat olive oil in a heavy bottomed pot over medium heat and add shallots and kale. Reduce heat to low and gently cook until kale is wilted. Remove from heat.
-
3
Without wiping out the pot, cook daal in the same pot according to instructions. When daal is almost done add kale and shallots back in. Serve with meatballs, rice and a spoonful of Tarka
METHOD
-
1
Preheat oven to 400 degrees. In a medium bowl combine panko, egg, chopped herbs, turmeric, salt. and half of the chopped shallot. Add ground turkey and mix with your hands. Mix well until combined but don’t overmix.
-
2
Roll meat mixture into 12 golf ball-sized meatballs and cook in oven for 15 minutes, turning half way through. Meanwhile, heat olive oil in a heavy bottomed pot over medium heat and add shallots and kale. Reduce heat to low and gently cook until kale is wilted. Remove from heat.
-
3
Without wiping out the pot, cook daal in the same pot according to instructions. When daal is almost done add kale and shallots back in. Serve with meatballs, rice and a spoonful of Tarka
20 minutes
