Ingredients:
Kale - 1 small bunch.
Toor dhal - 2 table spoon
grated coconut - 2 table spoon
onion - 1/2 chopped finely
mustard - 1 tsp
urid dhal - 1 tsp
dry red chilly - 2
Method.
Pressure cook 2 table spoon toor dhal and keep it ready. Don't over cook the dhal.You must be able to see the texture of the dhal, but when you press with your fingers it should smash.
wash the kale very well and then remove the thick stem and chop them finely.
Heat a wide pan, add 2 tsp of oil.When the oil is hot add mustard and urid dhal , when they splutter add the dry chilles.Now add onion and saute for some time.Add in the chopped kale, saute for some time and close the lid.The kale should cook in the steam itself, no need to add water.Once they shrink well, add the needed salt, cooked dhal( drain the water from dhal and use it some thing else) and coconut.cover and cook for some time and turn off.
Kale - 1 small bunch.
Toor dhal - 2 table spoon
grated coconut - 2 table spoon
onion - 1/2 chopped finely
mustard - 1 tsp
urid dhal - 1 tsp
dry red chilly - 2
Method.
Pressure cook 2 table spoon toor dhal and keep it ready. Don't over cook the dhal.You must be able to see the texture of the dhal, but when you press with your fingers it should smash.
wash the kale very well and then remove the thick stem and chop them finely.
Heat a wide pan, add 2 tsp of oil.When the oil is hot add mustard and urid dhal , when they splutter add the dry chilles.Now add onion and saute for some time.Add in the chopped kale, saute for some time and close the lid.The kale should cook in the steam itself, no need to add water.Once they shrink well, add the needed salt, cooked dhal( drain the water from dhal and use it some thing else) and coconut.cover and cook for some time and turn off.
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