Kale is washed and finely chopped before adding to the tempered oil. Once the kale is wilted, cooked toor dal is mixed in along with seasonings. Cook the dal till kale is soft and serve red kale dal with steamed rice or with any flat bread.
Makes: around 4 Servings of Red Kale Dal.
Red Kale 1/2 Bunch
Toor Dal 1 Cup
Garlic 4 cloves
Green Chiles 4 – 5
Turmeric Powder 1/8 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash thoroughly, remove hard stems and finely chop the red kale (around 2 cups).
Wash toor dal under fresh water to remove any fine dirt.
Remove stems, wash and slice the green chiles.
Place washed dal in a vessel and pour 2 cups of water.
Pressure cook toor dal for 3 whistles and remove the pot from heat.
Alternatively, boil the dal for around 45 minutes in a sauce pot till the dal softens.
Peel and lightly mash the garlic cloves.
Heat oil in a small pan, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add chopped kale, turmeric powder and salt.
Cook till kale leaves wilt.
Then stir in cooked toor dal and half a cup of water.
Cook on low flame for around 10 minutes for kale to soften.
Squeeze the lemon and serve kale dal with steamed rice and crispy papad or with roti.
Notes: Make sure to cook the dal and kale well before removing from heat.
Suggestions: Make sure dal is perfectly cooked before adding it to the kale.
Variations: Chopped onion can also be added along with the tempering to bring a sweet note to the dal.
Other Names: Red Kale Dal.