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Cooking with Kale - Recipe # 1

Kale is a leafy green vegetable that belongs to Brassica oleracea Acephala Group. Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties, very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.
Visit this link for more information and health benefits of Kale.

Although I've always seen this big-green-crumpled-leafy-bunch in stores i had never thought of buying it or cooking the same until a week before i had a chat with my friend's mom, Chandni Aunty about its health benefits. I was totally clueless how to cook this stuff so she even suggested couple of ways to cook the same, btw she's a great cook.
To my surprise the leaf didn't have any bitterness, as you may find with most of the variety of leaves available in stores. Needless to mention the dish came out pretty well. The idea for the recipe posted here is thanks to Chandni aunty although i did personalize a lil bit. I will post some variations which i tried on my own since Kale has now become a regular item on our menu. Enjoy the recipe and bon appetit !!


Dal with Kale

Ingredients:
* 1 small bunch of Kale, 2-3 leaves - chopped
* Toor Dal cooked with a pinch of turmeric - 1 cup
* Dry Red Chilly - 1 cut in half
* Salt - to taste
* Oil - 2tsp
To Grind:
* Fresh grated Coconut - 1/2 cup
* Green Chillies - 3
* Cumin/Jeera seeds - 1/4 Tsp
* Amchur Powder/Mango Powder - 1/2 tsp
To Season:
* Mustard Seeds - 1/4tsp
* Split Urad dal - 1/4 tsp
* Curry leaves - 1 stalk

Preparation:
Heat a pan add 1tsp oil. Add dry red chilly, chopped kale and saute adding salt till it is soft to touch. Grind coconut with all the ingredients mentioned to a smooth paste. Add cooked dal and coconut paste to sauteed kale and mix it well. Cook for 2-3 minutes stirring occasionally. Take another pan, add 1tsp oil and season using ingredients mentioned, add the seasoning to the cooked mixture. Serve with hot rice or chapathi.

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* Information Source on Kale : Internet