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Crispy Kale with Lentils and Brown Rice Noodles

crispy kale and brown rice noodles_0084Sunday is the day we (ie “I”) do the most cooking in our house. The groceries are stocked up, the house is clean, and everyone is well rested. This is the day we want to spend time together at home and eat healthy, nourishing meals.

crispy kale and brown rice noodles_0080

This Sunday was no exception. I started the day actually cooking several vegetable dishes. Brunch- roasted brussels sprouts and garlic bread for my son; pan seared cauliflower with cumin, turmeric and a burst of cherry tomatoes with a side of brown rice for my husband. I nibbled on both but was really waiting to make my favorite- crispy kale with lentils and brown rice noodles.

crispy kale and brown rice noodles_0081

 

Finely cut baby kale is sauteed with a batter of lentils and then mixed with brown rice noodles. It is really easy to make and is also great for a weekday lunch.

Enjoy!

 

Crispy Kale with Lentils and Brown Rice Noodles

Ingredients

  1. 1/4 cup toor dal
  2. 1/4 cup chana dal
  3. 1 dried red chili (add more if you want it really spicy)
  4. a pinch of asafoetida
  5. 1/2 teaspoon salt
  6. 8 ounces of baby kale
  7. 2 tablespoons of olive oil
  8. 1/2 teaspoon mustard seeds
  9. 1/2 teaspoon urad dal
  10. 6 curry leaves (optional)
  11. 4 ounces brown rice noodles
  12. salt to taste

Method

  1. Put the toor and chana dals in a bowl and add enough warm water to cover. Soak for about 30 minutes up to 4 hours.
  2. While the lentils (dals) are soaking, wash and cut the kale finely. Set aside.
  3. 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.
  4. Process until ground (not too fine).
  5. Set aside.
  6. Heat 1 tablespoon of olive oil in a skillet. Add the mustard seeds and urad dal. Add the optional curry leaves.
  7. When the mustard seeds start popping add the ground lentils and the kale.
  8. Mix well. Add one more tablespoon oil
  9. Sauté until the ground dals are cooked well and crispy.
  10. Cook the noodles per package directions. I recommend breaking them into smaller pieces before cooking.
  11. Drain and add to the kale and lentil mixture.
  12. Mix well.
  13. Adjust seasonings- salt and additional red chile flakes as needed.
http://globalveg.com/2016/02/21/crispy-kale-with-lentils-and-brown-rice-noodles/

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