Kale dal

Kale is popularly used to prepare salads. But this time I’ve prepared a fusion recipe using kale leaves. Pigeon Peas/toordal is pressure cooked. Tempering is done. Onion and kale leaves are sautéed in tempering along with spices. Here I present Kale Dal to enjoy anytime as an accompaniment. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Accompaniment/dals 

Cuisine: Indian

Servings: 4-6

Ingredients:

Toor dal: One cup

Kale leaves: 5/6 nos.

Salt: As required 

Red chili powder: 1 tsp

Garam masala: 1 tsp(Optional)

Cumin powder: 1 tsp

Tempering:

Oil: 1 tsp

Mustard: 1 tsp

Cumin seeds: 1 tsp

Asafoetida: A pinch

Turmeric: Generous pinch

Onion: 1 no.

Method of preparation:

🥬. Take one cup of toor dal, rinse well with water and add two and half cups of water. Steam the toor dal in a pressure cooker(3l capacity ) for two whistles on medium flame. Switch off the flame and allow to cool down completely.

🥬. Meanwhile heat kadai/pan and pour oil for tempering.

🥬. Put mustard and cumin seeds. When mustard splutter add a pinch of asafoetida. Mix well and add chopped onion pieces. Add a pinch of salt and turmeric too. Fry them till onion pieces turn into translucent. 

🥬. Now add finely chopped kale leaves and sauté them for three minutes or till raw smell goes away.

🥬. Now add cooked toor dal, if required half cup of water. Also add red chilli powder, cumin powder, required amount of salt and garam masala. Bring it to boil and boil furthermore for 4/5 minutes. 

🥬. Now the kale dal is ready to serve with rice or pulka or roti.

Thank you so much for visiting Akshayakumbham and leaving comments. Your comments are really appreciated.