29 Jan 2018

Stir-fried Curly Kale Tempered with Ivory White Lentils (Urad Dal)

What is the first thing that comes to mind when you think of curly kale? It’s probably something along the lines of insipid and unappetizing. Think again.

Curly kale is packed full of fibre, vitamins and nutrients. It is low in calories and has zero salt. Once cooked, it is a powerhouse of iron. It deserves more respect than it is generally accorded.

Still not convinced? How about if I say healthy does not have to be tasteless. And that curly kale can be made into a delicious curry.

Curly kale is packed full of fibre, vitamins and nutrients. It is low in calories and has zero salt. Once cooked, it is a powerhouse of iron. And here is a quick and easy 15 minute recipe that is guaranteed to make curly kale hit the spot even with the most vehement veggie haters.


It took me a while to get there, but once I had perfected this delicious method of eating curly kale, there was no looking back. It now features regularly in our meal plans and goes down so well, everyone goes back for seconds and we never end up with leftovers. The best part is it takes less than 15 minutes to make.  That's a win-win, in my book.


So here is my quick and easy 15 minute recipe that is guaranteed to make curly kale hit the spot even with the most vehement veggie haters. It is based on basic tempering methods I usually employ in my cooking, and something that is common to a lot of Indian curry making.

What  you will need to make my super quick and super simple stir-fried curly kale:


2 tspn sunflower oil
200 grams curly kale, chopped and washed
1 dried red chilli, torn in half
1 tspn urad dal (ivory white lentils - buy these here)
Salt to taste


To make this stir-fried curly kale:


Heat oil in a large frying pan. Once hot, temper the oil with urad dal for about 30 seconds. Next, tear the red chilli in half and toss it in.

Once the urad dal and chilli are browned, but not burnt, sprinkle in the salt and stir the tempering. Then add the curly kale.

Stir fry on high heat for 7 to 8 minutes, stirring continuously, till most of the water from the kale has evaporated.



Turn the heat down to medium-high and continue to stir-fry for another 5 or 6 minutes till the kale stalks are cooked.

Keep stirring throughout to make sure the kale doesn’t stick to the saucepan and is mixed evenly with the tempering.

Serve with a bowl of steaming hot rice and varan (plain toor dal).

 

Here is a recipe card for you to pin and use.


Recipe card - Here is a quick and easy 15 minute recipe that is guaranteed to make curly kale hit the spot even with the most vehement veggie haters.


Disclosure: This post contains affiliate links to make shopping easy for you. It doesn't cost you anything extra to shop through my links. It just means I will earn a few pennies towards the upkeep of this website.





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