Monday, 4 February 2013

Kale- two ways

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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
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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
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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)
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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
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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.

14 comments:

divya said...

Slurp, highly irresistible dishes.....

Rumana Ambrin said...

Very beautiful color and yummy looking dsh...

Torviewtoronto said...

I usually make kale as a thoran delicious preperation with dal

Priya R said...

I have never tried Kale.... but I've heard it nice... lovely versions of recipes Nisha

Shibi Thomas said...

I hate cooking dal in pressure cooker, they mess up the whole stove top and the surroundings. I thought it was my old cooker that was the problem, so got a new one.. prestige, but still it does the same thing with all kind of dals. It splashes less when I add some solids like tomato and onion with it. Do you know any trick to avoid the splashes when cooking dal?

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Reshmi Mahesh said...

Both the preparations are yummy...I too like kale...It tastes more like cheera..So I make thoran and curry with it too...

Suja Manoj said...

Thanks for sharing,always wondered what to do with it,both recipes are good.

Jodi Nina R. said...

I LOVE everything about your recipe and photos - and I'm bookmarking this page right now!

Indu said...

Love the pics and presentation. Never tasted kale...Not available here, I guess.

Kadhyaa said...

heard so much of this veggie and I do not think i have access to this here in Blore. Looks really interesting and tasty

Rose from Magpies Recipes said...

Kothivarrunu! This is pure comfort food for me! Parripu and fresh healthy greens yum :)

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Sireesha Puppala said...

Omg the dal looks very inviting Wud love to grab the whole bowl to have with my rotis