Kale-Moong Dal Saute

BM #86 Week 4 Day 3 - 

In an effort to include Kale in our diet, I have been using it as a substitute for Spinach in some of the traditional recipes. I have been happy so far with the response from my family.

Here are some varieties I tried with Kale..

Kale Perugu Pachadi / Raitha
Kale Chips

Hope to add a few more to this list.

Ingredients - 

Kale chopped 4 cups (I used Baby Kale)
Moong Dal / Pesarapappu 1/2 cup
Salt as needed
Turmeric 1/8 tsp
Sugar 1/2 tsp
Red Chilli Powder as needed
Peanut Powder 2 Tbsp (Roasted peanuts to be powdered)
Seasoning (Oil 1 Tbsp, Chana dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, Mustard seeds 1/2 tsp, Red Chillies 1-2)

Method Of Preparation -

Soak Moong Dal for about 30 minutes. [I soaked it overnight]. Drain and set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, add in the moong dal and saute for a few minutes.

Sprinkle turmeric and add the chopped baby kale. Gently saute until the kale wilts.

Add in salt, sugar, red chili powder and peanut powder. Mix well and remove from heat.


Serve it with Rice and Dal for a filling meal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86.

Preparation Time 15 minutes
Serves 2-3