Kale

KALE TARKA DAL

KALE TARKA DAL

Last night, over some delicious food at our friends, we talked about our favourite cuisines. I couldn’t make up my mind, I like Italian for its delicious simplicity, Thai for its balance of flavours, Indian for its spiciness... Than there is Japanese, Czech, Moroccan, Syrian... I guess I just like delicious food.

I can spend hours watching cookery shows, chefs adding foams, smears of sauces, gels and jellies, freeze dried petals. We have elevated cooking to a form of art, it has become more than just food. However, in the end of the day, that's precisely what it is - food. Us mere home cooks will never use dry ice to make ice cream or jellify pea puree into pea like spheres. This doesn’t mean that a home cooked meal is somehow inferior to a 9 course tasting menu at a manor house restaurant.

As a home cook I love to look for inspiration from traditional cooking all over the world. No Michelin star presentation, no sommeliers, no pressed white table cloths or polished silver. Just simple nutritions flavoursome food. Dal is one of my favourite dishes. It is so comforting, easy and satisfying. It also is the perfect veggie meal, full of protein (25%), rich in B vitamins, iron and zinc. No wonder it is a daily staple all over India.

Unfortunately my husband doesn’t share my love of dal therefore I tend to cook it for myself for lunch or as a part of an Indian meal. I cooked this dal for my friend for lunch couple weeks ago and she has been reminding me to share the recipe online ever since. I know kale is not something you see in a traditional Indian dal but it works beautifully (so does spinach or Swiss chard) and as you may know by now I think there are never enough recipes for kale :)

mung-dal

KALE TARKA DAL

Serves 4 as a main dish, 6-8 as a part of a Indian Thali style meal

ingredients
1 and 1/2cup split mung dal
3 cups of water
2 tsp grated fresh ginger root
1 tsp crushed garlic
1/4 tsp asafoetida
1/2 tsp turmeric
ground black pepper
4 tomatoes, peeled and chopped
4 oz (120g) kale leaves (weight without the tough stalks)

for the tarka

1 Tbs coconut oil
1 small onion (or shallot), finely sliced
1 chilli, finely sliced
1/2 tsp nigella seed
1/2tsp cumin seed
20 curry leaves

coriander leaves to garnish

kale-dal

method
  1. In a large sauce pan combine the mung dal, water, ginger, garlic, asafoetida, turmeric, pepper and tomatoes. Bring to a boil, reduce to simmer and cook for about 20-30 minutes (add more water if the dal seems too dry) or until the lentils are cooked through, falling apart. The consistency should be of a thick soup or porridge.
  2. Next add the kale and cook covered for 5 minutes or until the kale is soft.
  3. While the kale is cooking, in a small frying pan (or s heavy sauce pan) heat the coconut oil and fry the onion and chilli for 2 minutes (the onion should be brown) than add the whole spices for a minute. Add the onion and spice mix to the dal ( I love the way it sizzles).
  4. Serve garnished with lots of fresh coriander with some brown rice or a chapati on the side.
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