Kale- two ways

 

I was introduced to kale a while back at this PR event where they served it crispy, and I loved it. From then on Ive wanted to try it at home but never actually got around to doing it. This time too I picked up a pack of curly kale leaves to make crispy kale, but obviously my mind (and tummy) had other plans. I decided to make a thoran and then half way through I suddenly changed my mind and decide to also make dal with half of it. Yes that's how my mind works, no planning, nothing :)

I have also started freezing anything and everything possible, and did the same with this as well. Both dal and thoran were put into freezer bags and stashed away for a day I would be absolutely lazy to cook. Replace the kale with spinach for spinach dal and spinach (cheera) thoran (shall be attempting this soon).

Kale dal

 

Moong dal- 1/2 cup

Green chilli- 1, slit

Garlic- 4 pods, roughly chopped

Water- 2 cups

Cumin seeds- 1/2 tsp

Dry red chillies- 2

English shallots- 3, finely chopped (or 1 small onion)

Turmeric powder- 1/2 tsp

Kashmiri chilli powder- 1/2 tsp

Asafoetida- 1 generous pinch

Fenugreek powder- 1/5 tsp (optional)

Tomato- 1, finely chopped

Kale- 3 cups, washed and roughly chopped

Oil- 2 tbsp

Salt- to taste

 

Cook the dal with the green chilli, garlic 1/4 tsp of turmeric powder, salt and water in a pressure cooking till done (around 2 to 3 whistles on medium heat).

Remove from fire, open the life once the pressure releases on its own and lightly mas the dal with the back of a spoon. 

If you feel its too thick, add more water, put it back on flame and bring to a boil. Keep aside.

Heat the oil in a sauce pan and add the cumin seeds and red chillies.

Once they slightly sizzle, add the shallots and cook on medium fire till they turn a golden brown, 6 to 7 minutes.

Add the powders- turmeric, chilli, asafoetida and fenugreek- and continue sauteeing till the oil starts to surface slightly.

In goes the tomato. Cook till they get mashed and you get a thick masala.

At this point add the kale and mix it all in. 

Add salt and cover and cook till the kale gets wilted a bit (it doesn't get wilted like spinach though).

Pour in the cooked dal and give one good stir to mix it all in. Check for salt and add more if necessary.

Bring to a gentle boil and then simmer for about 5 minutes after which you can transfer to a serving bowl and have it hot with rice, pappad and pickle.

Kale thoran (kale with coconut and spices)

Kale- 3 cups

Dessicated coconut- 1/2 cup (I use frozen)

Cumin seeds- 1/4 tsp

Garlic- 3 pods, peeled

Shallots- 7 to 8, peeled

Turmeric powder- 1/4 tsp

Green chilli- 1

Salt- to taste

Oil- 1 tbsp

Mustard seeds- 1/4 tsp

Curry leaves- 1 sprig

Dry red chillies- 2

 

Grind together coarsely the coconut, cumin seeds, garlic, shallots, turmeric powder and green chilli and salt in a spice grinder or using a pestle and mortar. It need not be paste like. Keep aside.

Heat oil in a heavy bottomed deep pan and splutter mustard seeds with curry leaves and dry red chilli.

Into this add the ground mix and saute for a couple of minutes, just to get rid of the rawness. Don't brown the coconut.

Add the kale and mix well. Pour in a tbsp of water and cover and cook for about 10 minutes on medium flame, stirring occasionally.

Check for salt, add more if needed, give a final stir and transfer to a serving bowl.