Dal is an Indian delicacy made with dried pulses. The pulses are cooked with spices, vegetables with a generous tempering made with ghee(clarified butter). Plainly done, cooked with some salt, mixed with a good serving of ghee & hot white rice is my “go-to” comfort food. I remember having this packed for lunch every single day during my internship at college despite all the delicacies my mom & grandma used to lay at the table. As you can imagine, dal & it’s variations are a regular affair in my kitchen, my husband being a big fan as well.
Now coming to Kale….I can make up a bunch of excuses for my refrain from these healthy greens but the truth prevails in that I just wasn’t brave enough for some reason. Off late, I have become health conscious and a salad lover…that’s when I decided to take the plunge. I will admit it did take me some “getting used to”. Initially, it was kale chips with our evening tea or a salad with crisp granny smith apples & walnuts for lunch but then my Indian roots were begging for a change. Kale Dal felt like an easy alternative…simple, healthy, wholesome & delicious!
The ghee or clarified butter is an essential part of Indian cuisine and the taste changes by heaps & bounds when added! If not available, oil can be used.
|RECIPE FOR DAL WITH KALE