Kale and tomatillo make an excellent combination for Dal. Dal is cooked Indian lentils. Usually made of Toor dal – Split pigeon peas. It is said to eat at least 2-3 cups of cruciferous vegetables daily. These include all vegetables in the Brassica family: cabbage, kale, broccoli, etc.
Being a protein-rich vegetable containing 4 gms of protein per 100 gms, kale has earned the epithet of “queen beef”. A 100 gms serving of kale meets 700% of the recommended daily in-take of Vitamin K and 200% of the recommended Vitamin A and C in-take, making it a “nutrition powerhouse”.
Tomatillos are Mexican husky tomatoes. They are covered in a husky papery shell. After buying at store make sure to keep intact with their husk which prevents them from spoilage. Tomatillo health benefits include – Prevent damage caused by the sun, pollution and smoke,smooth wrinkles Improve overall skin texture.
I did not know that there are many varieties of kale which are listed below.
- Dinosaur- lacinato
- Walking stick
- Red Russian
Lentils in above picture are cultivated by my uncle. My mother buys from him after every harvest. They are not split when bought. They are round with skin. These whole lentils are split with stone mill. Stone-mill is called ‘Visurrayi’ in AndhraPradesh, ‘Chikki’ in North India. To know more, watch this video. Whole peas are poured in small batches in the hole while they rotate. Rotation splits peas and peas eventually fall off from sides. My mom still has patience to this every year. This process splits peas, ready to eat preserving majority of skin. They taste soooo good. My mom knows how much I like them, that’s why she keeps some for me.
- 2 cups - kale.
- 4 - tomatillos
- ½ - medium sized onion
- 5 green chillies
- 1 cup - toor dal (split pigeon peas).
- 5 sprigs - cilantro
- Pink himalayan salt
- For tampering
- 4 tbsp - Oil of your choice. I used coconut oil.
- 2 - Red chillies
- ¼ tsp - cumin
- ¼ tsp - black mustard seeds
- 2 sprigs - curry leaves
- ⅛th tsp - turmeric powder
- ⅛th tsp - ginger garlic paste
- Soak dal for 15 minutes. You can use whole grain toor dal.
- Cut kale, tomatillos, onion and chillies into pieces. Add vegetables and salt to dal.
- Cook lentils along with all the ingredients in pressure cooker for 2 whistles or till soft. Don't over-cook till it becomes mushy. If you are cooking in a pan, close the lid, cook till dal is soft.
- Prepare for tadka.
- In small sauce pan, add oil and heat.
- Add red chilies till brown.
- When chillies are brown, add mustard seeds.
- When mustard seeds splutter, add cumin.
- When cumin is fried, add curry leaves, ginger garlic paste.
- I add turmeric after curry leaves spluttering settles. Otherwise turmeric color is all over the stove.
- Now pour hot tampering over cooked dal. After pouring over dal, you can add some dal to tampered pan to deglaze it.
- 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.
- Garnish with cilantro.
- Serve hot with brown rice or quinoa.