Kale is one tough leafy vegetable with woodsy stalks and chewy leaves similar to Murungai Keerai, leaving us with few recipe options. Cooking this with lentils was considerably easy for intake with minimal effort. Tried this with Bengal gram, following traditional kootu preparation and had no problem with picky eaters. Fresh kale (green or purple) belong to the Wild cabbage / Broccoli family, rich in anti-oxidants with high nutrition content. These type of veggies usually get a red carpet welcome in my kitchen and will be honored with lentil studded crown.
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|1/2 cup||Bengal gram (kadhala paruppu)|
|10 big stalks||Kale greens|
|1/2 cup (chopped)||Onion|
|1/4 cup (chopped)||Tomato|
|1 (slit open)||Green chili (optional)|
|1 tablespoon||Grated coconut(optional)|
|1 & 1/2 cup||Water (exact measure)|
|1/2 teaspoon||Mustard seeds|
|1/2 teaspoon||Cumin seeds|
|1/4 teaspoon||Split black gram|
|1/4 teaspoon||Asafoetida powder|
|1/4 teaspoon||Turmeric powder|
|5 leaves||Curry leaves|
|2 long||Dry red chili|
|1 teaspoon||Salt (or to taste)|
- Soak Bengal gram for 30 minutes in water, wash and drain.
- Trim the thick stalks of kale greens, finely chop the tender stalks and green leaves.
- Discard yellow or light green leaves, they are not edible.
- Wash the chopped greens and keep aside.
- Take a pressure cooker, combine Bengal gram, chopped onions, garlic cloves, chopped tomato, green chili (if any), chopped kale greens, turmeric powder, salt and water.
- Pressure cook exactly for one whistle and switch off. Over cooking can make the dal mushy, if you wish to have texture like shown in picture, then soak 30 minutes and cook up to 1 whistle.
- When done heat oil in a separate small pan, splutter mustard, cumin seeds, split black gram, dry red chili and curry leaves.
- Add this to the cooked dal and sprinkle asafoetida and grated coconut.
- Simmer for few minutes for a thicker consistency mixing very gently.
- Too much stirring and mixing could break up the Bengal gram and you will end up with mashed dal.
- Switch off and serve as a side for rasam sadam, I like to mix it with plain rice topped with ghee.