Indian Kale And Moong Dal Recipes

KALE INDIAN RECIPE

Steps:

• Wash and chop the kale leaves finely. Cut and discard the thicker stalks from kale leaves.
• In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida, red chilies, and saute until the asafoetida loses its raw smell.
• Add chopped onion and cook until the onion becomes soft.
• Add chopped kale leaves and cook until the kale leaves wilts completely for 3 to 5 minutes. Add salt, shredded coconut, mix well and serve.

INDIAN KALE WITH CHICKPEAS

Steps:

• Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
• Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

INDIAN KALE AND MOONG DAL

Steps:

• Soak moong dal in water for 30 minutes. Drain.
• Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.

MOONG DAL

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.