Kale, Swiss Chard, Broccoli all belong to the same cruciferous vegetable family and are supposed to be healthy. Somehow the word “healthy” is not my kid’s favorite word and they would happily take it away from the English dictionary if they have the power to do so. The ordeal of making them eat their required serving of vegetables makes me sound like a person even I would detest. Nowadays I don’t tell them the nutritional facts but just a name that they’ve never heard of and that works the trick. Apart from its health benefits this dish is surprisingly very tasty too and to prove the point I didn’t have any leftovers. This dish was quite easy to make and the ground paste enhanced the flavor giving the needed uplift to this otherwise bland dish. I also added edamame (cooked soybeans) and some green beans for added crunch and can be served with rice or roti.
Kale — 1 bunch (about 2 cups of just the leaves with hard stems removed)
Red Chillies –2 to 3
Jeera — 1 tsp
Raw Rice — 2 Tbsp
Mustard Seeds — 1 Tbsp
Coconut (shredded) –2 Tbsp
Edamame (soy bean) — 1/2 cup (alternatively sweet peas can be used)
Green Beans — 1/4 cup (optional)
Moong dal — 1/4 cup (uncooked)
Salt — to taste
Turmeric Powder — 1/4 tsp
Oil –1 Tbsp
1. Wash and remove hard stems from kale. Chop them in to thin ribbons. Keep aside. In a kadai, without any oil, sautee red chillies, jeera, raw rice until the rice and jeera are well fried. Cool a bit and grind it with shredded coconut in to a fine paste with very little water added for grinding. Keep aside.
2. In a kadai or wide vessel, heat oil and add mustard seeds. When the mustard seeds splutter, add moong dal and about 3/4 cup of water. Cook in open flame for about 10-15 mins until the dal is well cooked. Alternatively moong dal can be cooked in pressure cooker and mixed with the poriyal in the end.
3. After the dals are cooked, add kale, edamame, green beans, salt, and turmeric powder. Cover and cook for about 10 minutes until the kale leaves are tender and beans turn color and cooked well. Now add the ground paste from step 1 and mix well. Cook till all the moisture from the paste is absorbed by the vegetables. Switch off the flame, serve with either roti or rice. Enjoy!!!
My Day1, Group 1, recipe for BM#18 under “Dry Sautees” theme. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18
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