Kale Dal

Widely known as the “King of Greens”, kale has earned this title from being one of the most nutrient-dense plants in the world. It’s loaded with antioxidants, calcium, omega 3 fatty acids, fiber, as well as various vitamins and minerals. Incorporating these leaves into the quintessential dal fry not only gives a boost in nutrients, but also adds a nutty, slightly bitter and earthy flavour. This one-pot curry is wholesome and comforting, and can be whipped up in under 30 minutes!

INGREDIENTS :-

• 1 cup toor dal (split pigeon peas)
• 1 bunchkale, roughly chopped
• 1 tbsp cumin seeds
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tomato, finely chopped
• 6 green chillies, finely chopped
• 2 onions, finely chopped
• Salt to taste
• 3 tbsp vegetable oil

INSTRUCTIONS :-

1. Heat a saucepan over medium heat and add the dal. Dry fry for 1-2 minutes before adding 2 cups of water.
2. Add turmeric powder and stir well.
3. Close the lid and cook on medium-low heat for about 8-10 minutes or until the dal is thoroughly cooked.
4. Heat oil in a pot over medium heat.
5. Add cumin seeds, chillies and onions.
6. When the onion turns slightly brown, add the tomatoes.
7. Add coriander powder, salt and kale. Mix well.
8. Cover with a lid and let it cook for 4-5 minutes on low heat.
9. Add the cooked dal to the pot and stir until well- combined.
10. Add 1 cup of water or more depending on your preferred consistency.
11. Bring the mixture to a boil and turn off the heat.
    Serve with roti or rice.