Kale Poriyal / Kale Sundal / Kale Curry

Kale, the dark greenish vegetable is the king of all vegetables. Its rich in dietary fiber, dieter's dream food as it fights against fat. Its an excellent source of nutrients and vitamins like Vitamin A, Manganese, Calcium, beta -carotene, etc., It protects the eyes, helps the human body's immune system, prevents cancer and heart disease considerably. After knowing all these benefits, who would not stock Kale in the Kitchen. I also get tempted to buy some fresh Kale and try out different food items out of it. Kale Poriyal with lentils is the food item I tried with kale and the poriyal was very tasty, rich in protein and fiber. The taste reminded me of the Drumstick Leaves Poriyal which my mom used to make during my childhood. It can be kept as one of the sides in any vegetarian thali we make at home. A cup of Kale Poriyal, cup of brown rice and a cup of fresh cucumber raita is an excellent meal option for weight watchers.

Ingredients

Kale - 1 Bunch

Payatham Paruppu / Moong Dal / Pesara pappu - 1 Handful

Fresh Coconut Flakes - 2 tbsp

Oil - 4 tsp

Hing / Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Jeera / Cumin Seeds - 2 tsp

Dry Red chillies - 3 or 4

Turmeric Powder - 1 tsp

Salt - To Taste

Sugar - 1 Pinch

Method

• Soak the Moong Dal in warm water. Meantime, wash the Kale leaves and chop them nicely and keep it ready.
• Half cook the Moong dal in the cooking pan by adding little water and keep it ready.
• In the frying pan, add oil first. When its heated, add the Hing, Mustard Seeds, Cumin seeds, red chillies and finish the tempering process.
• To the pan, add the half cooked Moong Dal and the finely chopped Kale Leaves and turmeric powder.
• Mix them well with a pinch of sugar and sprinkle some water into the pan.
• Allow the contents to get cooked thoroughly on medium flame. Occasionally open the lid and check whether the water is enough for the leaves and dal to get cooked. If required, add little more water.
• When the Kale leaves and dal are completely cooked, ( it might take roughly around 5-6 minutes or more depending upon the Kale leaves ) add required amount of salt and fry them openly for 1-2 minutes.
• Switch off the flame and add the fresh coconut flakes at the end. Mix them well and serve this side in your healthy vegetarian thali.