Thursday, November 20, 2014
Kale chips are my favorite!! On its own Kale tastes great as plain Bhaji or stir-fry. And when I make it along with an Indian meal, it goes really well with lentil-dishes. In this preparation today I'm cooking it with Channa Daal.
Wash the Kale properly and let it drain on a colander. While cutting Kale I usually get rid of the center stem and any other thick stems out because they're tough to cook. Then I rough chop the greens. Cooking it in Boiling water for a few minutes takes away any bitterness of the green. Since it's a hardy green it doesn't need to be blenched in cold water afterwards. This step is optional; the chopped Kale can be used in the preparation directly.
Kale (Curly Kale), 1 bunch
Channa Daal, 1 cup (soaked for 2 hours then boiled for 10 to 15 minutes)
Onion chopped, 1 cup
Garlic chopped, 2 tbsp
Oil, 1 tbsp
Cumin seeds, 1 tsp
Turmeric, 1 tsp
Coriander powder, 1 tsp
Sugar, 1 tsp (optional)
Salt, as per taste
Black Pepper (Roasted and crushed), 1 tsp
In a cooking pan heat 1 tbsp oil on medium heat. Put the cumin seeds in the hot oil and wait till it stops crackling, then add in the chopped garlic. At this point the garlics need to be stir continuously so that it doesn't stick to the bottom or burn. When the garlic starts browning on the edges add the chopped Onions. Cook it for about 5 minutes till the onions are soft and translucent. Then add the boiled Daal, Salt, Sugar, Turmeric, Coriander powder and about a cup of water. After the water comes to a boil add the chopped Kale and cook till the greens are soft, which should take about 5 minutes. Then sprinkle the roasted black pepper powder and switch off the heat.
Serve: It goes well with plain rice or Chapati