Saturday, February 25, 2017

Kale Moong Daal Stir Fry/Kale Moong Daal Thoran



It’s been over a month I have blogged.  One of my friends joked to me that she cannot cook anything now a days since I am not posting anything.  Let me thank all my friends who cared for my absence from fb and my blog.  I am blessed to have surrounded by friends like you.  Thanks for your constant support and motivation!

I want to share something I had been making for a long time.  I am not sure why it took so long for me to post this.  The vegetable section of grocery stores have the best technique to keep them crisp by misting them with water and they seem to be triggered by sensors to allure the customer.  Anyways whenever I pass the vegetable aisle of the grocery store, these fresh bunches of greens entice me to pick one of them.  Most of the time I pick Kale over collard green as they are sweeter in taste than collard greens.  Kale being a super food, it’s ok to include them in salads or eat by itself.  What if you can enhance the nutrition of Kale by adding some meatless protein like lentils when you want a pure vegetarian dish?  Since the Great Lent is commencing next week, I thought this is the apt time to share this recipe for those who cares for vegetarian dish.

The Kale and Moong daal stir fry is prepared in Kerala style which incorporates some inevitable ingredients like freshly grated coconut, curry leaves and coconut oil.  These ingredients impart a very unique flavor that transports you back to home.  My family loves this stir fry with plain rice and a side of thick yogurt.  Do try this simple recipe and let me know how it turns out for you.
 Ingredients:
3 cups - finely chopped fresh Kale
3-4 - chopped green chilies
1 cup - onion finely chopped
1 cup - fresh/frozen shredded coconut
1/2 tsp - turmeric powder
1 clove - garlic
1/4 tsp - mustard seeds
2 tsp - oil
1/4 cup - Moong daal
1/2 cup - water
2 sprigs - fresh curry leaves
1 tsp - coconut oil to garnish
salt to taste

Directions:
  • Wash the moong daal and add 1/2 cup of water to it. Cook it on very low flame with a pinch of salt till all the water is absorbed and the daal is cooked.
  • Pulse the garlic, shredded coconut and turmeric powder in  food processor or mix them well with a pestle and mortar.
  • In a wok or non-stick pan, add 2 tsp of oil and splutter the mustard seeds.  Add the onions, green chili and cook till the onions are translucent.  
  • Now add the chopped kale and salt; mix well.  Give a minute for the kale to wilt a bit.  Make a well in the center and add the coconut mix and cooked moong daal.
  • Cover the well with the kale from the sides and cook on low heat for 1 to 3 minutes.  Mix everything well.  Adjust the salt and add the curry leaves.
  • Turn off the flame and add the coconut oil.  Enjoy the Kale Moong daal stir fry with steaming hot plain rice and a side of tempered yogurt or plain yogurt.

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