Curly kale in daal

Picture_20170325_125657204Palak dal is a favourite in the house. This time I used curly kale instead of spinach and the response was ,well, I need not wash them plates now. haha..


  • Red lentils – 1/2 cup
  • Yellow split lentils – 1/4 cup
  • Curly kale – 1/2 cup
  • Shallots- 3 nos
  • Ginger – 1″
  • Garlic – 3 cloves
  • Chillies – 3 nos
  • Kashmiri chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Garam masala – 1/4 tsp
  • Chaat masala – 1/4 tsp
  • Kasuri methi – 1 tsp
  • Salt – to taste
  • Vegetable oil – 3 tbsp
  • Clarified butter or Ghee – 1 tsp
  • Jeera powder – 1/4 tsp
  • Asafoetida – 1/4 tsp


  1. Cook the lentils with a little salt and water enough to cover the lentils, in a pressure cooker till soft. For me, 2 whistles on high flame and a 5 minutes on sim is done deal.
  2. Heat the oil in a kadai. Add the asafoetida powder, followed by the chopped shallots, giner, garlic and chillies. Saute well for 5 minutes.
  3. Now add the washed and chopped kale, stir fry for a minute.
  4. Add all the spices. Combine well for a minute.
  5. Add the cooked dal to this and let it bubble for 3 minutes or until thick. Add salt and water if required.
  6. Drizzle the ghee over this and switch off the flame.

Serve with some hot chapathis or plain rice.


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