Posted on | July 5, 2010 | 17 Comments |
Oh Kale, how much I love thee! I donâ€™t know why I have this fascination with bitter foods, I do have the sweetest personality! Okay, that is a lie, the personality part that is, but the worst I get is a little sour sometime, never bitter!Â I love bitter melon and all types of bitter greens like mustard green, broccoli rabe, chicory and the good old muringa ila (leaves of the drumstick tree) from back home. I donâ€™t think Kale is as bitter as some of those other items, but since I am married to someone who doesnâ€™t share my enthusiasm when it comes to bitter stuff, even kale is considered a bitter green around here. But that doesnâ€™t stop me from cooking bitter stuff, I just have to get a bit creative and tone it down a bit by combining these with some neutral ingredients.
The idea of Kale dal is not really mine though, credit goes to Pravs, I first saw Kale dal at her delicious blog, Simply Spicy a couple of years ago. I have tried many variations of it afterwards and this version has become one of my go-to recipes for a quick and easy meal. Nothing fancy, just the simplest form of the common dal, with some Kale added in, it elevates the dal to a totally different dimension. Try it with your normal dal recipe next time, if you have never tried this before. Here is my version for reference.
- 3/4th cup Toor Dal (yellow split pigeon peas)
- 1 lb kale, tough ends removed and chopped
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/4 cup shallots, chopped
- 3 green chilies, split
- 3 whole red chilies
- 1 tbsp fresh lemon juice
- Salt to taste
Wash and soak the dal for 2 hours. Cook the dal with 2 cups of water in a pressure cooker, for about 5 minutes on low heat after the first whistle. Alternatively, you can cook the soaked dal with about 5 cups of water on the stove, till the dal is soft and can be mashed with the back of a wooden spoon easily.
Heat the oil in a large saucepan and add the mustard and cumin seeds. When the mustard seeds start to splutter, add the shallots, green chilies and red chilies and sautĂ© till the shallots starts to brown. Add the chopped kale and salt to taste and stir for a minute till the kale is wilted.
Pour the cooked dal into the pan. Add more hot water to get your desired consistency if the dal doesnâ€™t have enough liquid. Mix well and bring to a boil. Cover the pan and simmer for 6 minutes till the kale is cooked through.
Remove from the heat and stir in the lemon juice. Serve with steamed rice.
Now, wasnâ€™t that easy?
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