Nourishing Chana Dal with Kale
Nourishing and warming Chana dal - a bowl of pure comfort with added kale. Lightly spiced and best served with flatbreads to scoop it up!
Ingredients
For the dal
- 2 cups Chana dal–washed
- 6 cups water
- 1 tsp turmeric
- 1 tsp sea salt
- 2 tbsp coconut oil
- 1 large onion – roughly chopped
- 1/4 tsp asafoetida
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 4 cloves garlic
- 1 thumb sized knob ginger–grated
- 3 to matoes chopped
- 3 handfuls kale
- Black pepper
- Flatbreads
- Toasted seeds
Instructions
To make the dal
- Wash the Chana dal thoroughly.
- Add the Chana dal to a saucepan with 6 cups of water. Bring to the boil and skim off the froth. Add in the turmeric.
- Turn down to a low heat and let it simmer for 1 1/4 hrs then add in the salt.
- Add the coconut oil to a large frying pan and heat to a medium heat.
- Add in the asafoetida and mustard seeds. When they pop, add in the cumin seeds and chilli flakes.
- Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
- Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes.
- Cook for a further 5-6 minutes, then add the kale and 120ml of water. Simmer for 5 minutes.
- When the dal is cooked, add the kale & tomato mix to the dal and stir well.
- Season with salt, pepper & garam masala to finish.
- Delicious with flatbreads & toasted seeds.
Notes
2-4 servings