Kale, tomatillo in lentils
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 6
Ingredients
  • 2 cups - kale.
  • 4 - tomatoes
  • ½ - medium-sized onion
  • 5-8 green or red chilies depending on spice level
  • 1 cup - toor dal (split pigeon peas).
  • Pink Himalayan salt
  • For tampering
  • 4 tbsp - Healthy oil of your choice. I used coconut oil.
  • ¼ tsp - cumin
  • ¼ tsp - black mustard seeds
  • 2 sprigs - curry leaves
  • ⅛th tsp - turmeric powder
  • ⅛th tsp - ginger garlic paste
  • 5 sprigs - cilantro
Instructions
  1. Soak dal for 15 minutes.
  2. Cut kale, tomatillos, onion, and chilies into pieces. Add vegetables and salt to dal.
  3. Cook lentils along with all the ingredients in InstaPot or a pressure cooker for 4 whistles or till soft.
  4. Cooking in Pressure cooker saves a lot of time.
  5. Now prepare for tadka.
  6. In a small saucepan, add oil and heat.
  7. Add red chilies, fry till brown.
  8. When chilies are brown, add mustard seeds.
  9. When mustard seeds splutter, add cumin.
  10. When cumin is fried, add curry leaves, ginger garlic paste.
  11. I add turmeric after curry leaves spluttering settles. Otherwise turmeric color is all over the stove.
  12. Now pour hot tampering over cooked dal. After pouring over dal, you can add some dal to tampered pan to deglaze it.
  13. Deglazing is a technique to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan. Those brown bits are where all the flavors are.
  14. Garnish with cilantro.
  15. Serve hot with brown rice or quinoa.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/kale-tomato-in-channa-dal/