I was introduced to this leafy vegetable only about a year ago as this is not easily available in Dubai. You can find it only in Spinneys or Waitrose supermarkets. Kale leaves are rich in Calcium. This can rightly be called as a Super food because of its nutritional value and its anti-cancer properties. This is a South Indian way of cooking this vegetable. You can substitute Kale with any leaves of your choice in this gravy. Even other vegetables can be included along with the leaves. As the gravy contains Dal (lentils), this dish is protein rich too and perfect for vegetarians. A very simple recipe and it hardly takes 20 minutes to cook the dish.
Ingredients:
| Finely chopped Kale leaves | 2 cups |
| Toor Dal / Sambhar Dal / Pigeon peas | 1 cup |
| Green chillies | 2 |
| Cumin seeds | 1 tsp |
| Freshly grated coconut | 1/2 cup |
| Turmeric | a pinch |
| Salt | to taste |
For tempering:
| Urad Dal (Black gram) | 1 tsp |
| Mustard Seeds | 1 tsp |
| Curry leaves | 1 sprig |
| Oil | 1 tsp |
1. Boil Dal separately in a pressure cooker with turmeric and keep it aside. The Dal should be slightly mashed.
2. In a pan, add oil. When the oil is hot, add Urad Dal first. When it starts to change colour, add the mustard seeds and let it splutter.
3. Add the chopped Kale leaves and saute for 3 -4 minutes.
4. In the meantime, grind freshly grated coconut with green chillies and cumin seeds.
5. After the Kale leaves are done, add Dal which was kept aside and wait till it starts to become frothy. Immediately add the coconut paste and simmer for 1 – 2 minutes, Do not let the coconut boil.
6. Serve the Molaguttal with hot rice and enjoy!!!
The Toor Dal in this gravy can be substituted by Moong Dal (split green gram) and it tastes equally good. Waiting to hear from you all….
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