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Categories:
lentils salt olive oil Coriander Ground Cumin ground mustard cayenne pepper curry powder garlic ginger root cilantro freshly cumcumber yogurt
Viewed: 37 - Published at: 7 years agoIngredients
- 1 cup lentils, green rinsed
- 1 1/4 teaspoons salt
- 16 ounces kale 1 pound, stem removed, well washed, and roughly chop the leaves
- 1 tablespoon olive oil or canola oil
- 2 teaspoons coriander ground
- 2 teaspoons cumin ground
- 1 teaspoon dry mustard
- 1 x cayenne pepper or red pepper flakes, to taste
- 1 teaspoon curry powder
- 3 cloves garlic or to taste, minced
- 1 1/2 inches ginger root freshly minced
- 1 x cilantro freshly chopped, optional
- 1 each Yogurt with Cumcumber and Mint (Kheere Ka Raita), prepared (click to view recipe)
- 1 x Yogurt Naan, prepared (click to view recipe)
Method
- Add the lentils and 6 cups of water, and salt into a medium saucepan, and bring to a boil, allow to boil for 5 minutes.
- Reduce the heat to simmer until the lentils are tender but not mush, about 20 minutes.
- Stir in the kale during the last 5 minutes of simmering.
- Drain the lentil-kale mixture, reserving 1 cup of cooking water.
- Meanwhile add the olive oil in a large skillet over medium heat.
- Add coriander, cumin, mustard, cayenne pepper and curry powder, and cook for 1 minutes.
- Stir in the garlic and ginger, cook until fragrant, 2 to 3 minutes.
- Pour the lentil-kale mixture and reserved cooking water into the skillet.
- Cook under medium-low heat for 3 to 5 minutes.
- Season with salt to taste.
- Serve with cilantro, raita or yogurt, and naan bread if desired.
