Kale has recently come to finally get it’s dues as a very healthy leafy vegetable. It is very high in fiber and low in calories, contains many vitamins. Kale is not associated with Indian cooking so it is great to be able to incorporate it in an Indian meal. This recipe is quick, easy, has lots of textures and you get to use every inch of it. Live happy and live healthy.
Prep Time: 10 minutes
Cook Time: 25 minutes
Besan/Chickpea Flour – 1/2 cup
Turmeric Powder/Haldi – 1/4 teaspoon
Cumin Powder/Jeera Powder – 1/4 teaspoon
Dry Mango Powder/Amchur – 1/2 teaspoon
Coriander Powder/Dhaniya Powder – 1/2 teaspoon
Red Chilli Powder/Lal Mirchi – to taste
Salt/Namak – 1/2 teaspoon + 1/4 teaspoon + 1/4 teaspoon (divided)
Oil – 2 tablespoons, divided
Cumin Seeds/Jira – 1/2 teaspoon
Asafoetida/Hing – 1/8th teaspoon
Green Chillies – to taste, chopped
Garlic Cloves – 4-5, roughly crushed
1. Wash the Kale well.
2. Trim off 1-2″ of the thickest part of the Kale stalks.
3. Cut the stem portion of the Kale very fine and keep aside in a bowl.
4. Cut the leafy portion of the Kale and keep that aside in a separate bowl.
5. In a bowl, combine Chickpea Flour, Turmeric Powder, Cumin Powder, Dry Mango Powder, Coriander Powder, Red Chilli Powder and 1/2 teaspoon Salt. Mix well.
6. Add 1 tablespoon Oil and combine again.
7. In a flat-bottomed skillet, heat 1 tablespoon Oil and add in the Cumin Seeds and allow them to sizzle.
8. Add in the Asafoetida, Green Chillies and Garlic.
9. Cook for 30 seconds and then add the chopped stalks from the Kale.
10. Add 1/4 teaspoon Salt, mix and cover.
11. Cook for about 10 minutes, stirring in-between. The stalks should be tender but not mushy.
12. Add the chopped Kale leaves and 1/4 teaspoon of Salt and mix.
13. Mix until the leaves have wilted and reduced in quantity.
14. Cover and cook for 3-4 minutes or until you see moisture collect on the lid.
15. Open and pour that liquid from the moisture back into the pan, mix once more and flatten the Kale to the bottom of the pan.
16. Reduce the flame and spread the Chickpea mixture evenly over the top of the Kale.
17. Cover and allow the moisture to form on top of the lid, about 3-5 minutes.
18. Open and pour the liquid from the moisture back into the pan and mix.
19. Cook for another 2 minutes, uncovered and it is ready to serve.
20. Serve as a side dish with some hot Chapatis or Rice and Dal.