Sunday, December 16, 2007

Kale Dal Curry

Kale is a cold weather crop, but available year round. Kale has a strong flavor to it, so when selecting kale go for the smaller and young leaves. With all its health benefits, it's good to make kale part of your diet. Usually i prepare greens like, spinach, drumstick leaves along with toor dal/lentil and it goes so well together. So i had to try kale with dal and it happens to go well too.

Ingredients

1 cup - Toor dal
2 bunches - Kale, finely chopped
1/2 tsp - Turmeric powder
2 - Green chili, slit in center
1 - Tomato, quartered
1 - Baby potato, cubed
Salt to taste

Grind to a smooth paste

1/2 cup to 3/4 cup - Freshly grated coconut
1/4 tsp - Jeera
2 - Shallots, chopped
4 - Dry whole Red chili
1/2 tsp - Turmeric powder

Seasoning

1 tsp - Mustard seeds
3  - shallots, diced
2 sprigs - Curry leaves
sesame or coconut oil

Method

1 ) Cook dal in enough water along with turmeric powder, green chili, potato and tomato. When dal is half cooked add chopped kale and cook till dal and kale is cooked well.Use only the leafy part of kale.

2 ) Now add the ground ingredients to cooked dal and kale. Add little water to make a thick gravy. Add salt to taste and bring to a boil. Cook for a minute or two and take off the stove.
3 ) To season, heat oil, pop mustard seeds, then add shallots and curry leaves. Fry till shallot is browned. Pour the seasoning on the curry and stir in.

Serve with rice.

When making spinach-dal or drumstick leaves-dal curry, you don't have to add potato and tomato. Rest just follow the above recipe.

13 comments:

Sagari said...

wow using kale in indian dhal i dont know about this very new looks deleciouss

Kajal said...

Nutritious and healthy dal my dear. Thanks for shring.:)

Seena said...

Was wondering what kind of veggie is this,looks so healthy.thanks for the links..

Laavanya said...

That looks so good too besides being healthy.

Pravs said...

Sagari: Kale did go well with indian dal. maybe it will work with other dals too.

Kajal : Thanks :)

Seena : Yeah, links do provide a lot of info on this greens.

Laavanya : Do try..besides being healthy it is tasty too.

Jayashree said...

Haven't used kale b4....does it have taste of its own or does it blend in with the dal???

Pravs said...

Jayashree : It has a taste of it's own..somewhat like drumstick leaves when mixed with dal.

Shella said...

This is very innovative. The daal looks yummy

Anonymous said...

I love your collection of recipes -- just came across your blog today and will definitely come back and try some of these out!

smitzy said...

very nice recipie indeed . im going to try cooking ur version but today im trying kale like maharashtrian patra(aalu curry. cook choped leaves along with peanuts n chana dal onions n salt in a pressure cooker. then for tadka-jeera, red chillies,lots of lasun, kadhipatta. once all splutters add cooked kale n all stuff. once it comes to a boil..( in case of aalu we normally add only kaccha besan paste and tamarind but im going to mix coconut paste also . ) pls let me know what u think of my recipie. it matters coz i think u r a thoughtful cook.

Pravs said...

Smitzy : Thanks for this lovely comment :) I have not tried cooking with aalu leaves..but sounds interesting.Coconut paste will definitely add flavor and taste. Go just with coconut or just with besan. Don't add both besan and coconut. you need sourness and tamarind is a must add or go for tomatoes. I hope you make a wonderful dish and enjoy the meal :)

Chris said...

This turned out great, thanks. I've been making Indian and other national cuisines for a few years using whole toasted and ground spices, but I'm not quite an expert. I thought the recipe seemed like an awful lot of shallots, I used 4 total. -- especially since 2 of them would remain rather raw after "cooking for a minute". I decided to let the dal cook with those shallots for a while longer, maybe 10 minutes, adding a bit of oil.

So I'm wondering, when you say "shallots", you do mean "whole shallots", right? As sometimes there are 2 halves with one shallot, I think sometimes people mean one of those halves. My shallots were at least 2 inches in diameter, so I also wonder if you're shallots are smaller than that.

I'm really happy the way this turned out despite my questions. Love to use curry leaves and had some in the freezer. Was searching for Indian recipes with kale, though I know I could have looked for spinach recipes and substituted. Was glad and lucky to perservere enough to get past all the "Indian style" recipes early in my search results to finally find your site, which I've bookmarked. Cheers! -- Chris

Pravs said...

Chris : Chris : Appreciate your feedback and glad you liked the kale dal curry :)
Regarding shallots,sometimes the shallots are very small, sometimes medium or big. I used medium sized ones. If there are two halves, then each i considered one and two. Anyways shallots add flavor to this curry. I had mentioned in the recipe to bring the curry to a boil, then simmer and cook for a minute. Usually by that stage the ground shallot in the coconut paste will be cooked. But if you like you can cook in simmer for a bit longer.It's individual taste and preference.If shallots are very big then use less.
You can cook spinach with dal in the same way.
I am happy to answer your questions :) So glad you bookmarked my blog...cheers to you too :)