Kale-Lentil Daal Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup toor daal
  • ⅓ cup channa daal
  • 2 tbsp olive oil
  • 1 tbsp cumin seeds
  • 2 pinches of asafoetiday/hing
  • 6-8 garlic crushed and chopped
  • ½ red onion thinly sliced
  • 20 cherry tomatoes or 1 large juicy tomato
  • 1 tsp chili powder or more
  • ¼ tsp turmeric powder
  • 3 cups packed washed and chopped kale
  • 1 tsp salt
  • toasted pinenuts, cilantro for garnish
Instructions
  1. Wash and cook toor daal 2ith 3 cups of water in a pressure cooker or pot until completely cooked and mushy.
  2. Wash and cook channa daal in a separate pot with 2 cups of water until it is al dente or just cooked through but still retains it's shape.
  3. In a non stick pan, add oil and keep it on medium high heat. Add cumin seeds asafoetida and the garlic. Reduce the heat and fry for 30 seconds before adding the red onion. Fry the onion, add the tomatoes and increase the heat. Add the chili powder, turmeric powder and salt. Fry for 2 minutes until you see the oil ooze out. Add the kale and fry again for 2 minutes. Add the cooked daal, 1 cup of water and boil for 5 minutes. To get a creamier daal, grind ½ cup of cooked daal and add it to the cooked kale. Turn off the heat and serve with rice or roti.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/01/03/healthy-creamy-kale-lentil-daal/