If you are looking for a new way to get more greens and protein into your diet, this dish accomplishes both.
Finely cut kale is sautéed with protein rich ground lentils to create a vegan dish of substance.
This is a curry style from Southern India called “Paruppu Usili”.
It works great with many vegetables other than kale Give it a try with finely cut green beans, cauliflower or plantains.
My son’s dinner request today- his favorite honeycrisp apple flatbread with a side of this kale and lentil sauté.
1/2 cup toor dal
1/2 cup chana dal
1 dried red chili
a pinch of asafoetida
8 to 10 ounces of kale (I used purple kale)
1-2 tablespoons of olive oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal
Put the toor and chana dals in a bowl and add enough warm water to cover. Soak for about 30 minutes.
Drain the water and put the dals in a food processor or blender along with the dried red chili, the asafoetida and a 1/2 teaspoon of salt.
Process or blend the dals. Set aside.
Wash the kale well. Remove the hard center ribs of the kale and cut the kale finely.
Heat 1 tablespoon of olive oil in a skillet. Add the mustard seeds and urad dal.
When the mustard seeds start popping add the ground dals and the kale.
Mix well. Add more oil (up to a tablespoon) if the mixture seems dry.
Sauté until the ground dals are cooked well.