Kale and Toor Dal

Name: Kale and Toor Dal
Prep time: 15 min
Cook time: 1 h
Yield: 4 servings
Ingredients: 1/4 tsp. asafetida; 1/2-1 tsp. red chili pepper or cayenne; 1/2 tsp. coriander; 1 tsp. cumin seeds; 1/8 tsp. fenugreek; 1 tsp. chopped garlic; 1/2 tsp. ground cumin; 1 bunch kale, washed, center rib removed, and sliced or chopped; 1 tsp. black mustard seeds; 1/8 tsp. freshly ground black pepper; salt to taste; 1 cup toor dal (may substitute red lentils); 4 cups water

Cook: 60 min

Prep: 15 min

Ready: 75 min

Servings: 4 servings

Calories: 177.5

Ingredients

1 1/4 tsp. asafetida
2 1 tsp. black mustard seeds
3 1/8 tsp. freshly ground black pepper
4 1/2 tsp. coriander
5 1 tsp. cumin seeds
6 1/8 tsp. fenugreek
7 1 tsp. chopped garlic
8 1/2 tsp. ground cumin
9 1 bunch kale, washed, center rib removed, and sliced or chopped
10 1/2-1 tsp. red chili pepper or cayenne
11 salt to taste
12 1 cup toor dal (may substitute red lentils)
13 4 cups water

Directions

1
Add the cumin and mustard seeds and the garlic, and cook for one minute.
2
Add the kale and stir.
3
Add one tablespoon water and cover the pan. Stir every minute or so, and cook until the kale is wilted, about 4 minutes.
4
Add the dal and remaining ingredients to the kale. Cover and cook for about 10 minutes.
5
Serve over rice.

Nutrition per serving

177.5 Calories

29.36g Carbs

12.9g Protein

1.34g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts

Kale and Toor Dal

Directions

Nutrition per serving

Tags

Allergens