Kale & Masoor dhal

This dhal is a Maharashtrian dish, made with very lil oil and spices. Tasted this at a friends place it was made with spinach. Really wanted to make it at home today but did not have complete recipe. I guessed the ingredients in the recipe as i remembered the taste. This turned out great..I used kale instead of spinach..



tuscan kale 1 bag
masoor dhal 1 cup
besan 1/4 cup
kokum 4 pieces
red chilly powder 1/4 tsp
jeera powder 1 tsp
salt to taste
sugar 1 tsp

for seasoning
jeera 1 tsp
mustard seeds 1 tsp
kadhipatha 5
red chillies 6
garlic 6 pods sliced
oil 3 tsps


Remove the stem of the kale, wash the leaves well.
Cook masoor dhal till mushy (Note: I cooked in microwave oven for 15 mins).
Take a big pan, add the washed kale and cook till it is wilted.
Add a cup of water, let the kale cook well and water is evaporated.
Sprinkle the besan lil by lil and stir well so no lumps are seen.
Cook the kale and besan for 2 mins, then add 1 cup of water.
Add the redchilly powder, kokum, sugar, salt and jeera powder.
Let boil for 5-8 mins till the raw smell is gone.
Add the dhal and another cup of water or lil more for the desired consistency.
In another pan heat the oil for seasoning and add all the ingredients in “for seasoning” section.
Pour the seasoning over the dhal and mix well.
Serve with roti or rice.


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