Ingredients
- Kale - 1 small bunch
- Moong Dal - 1/2cup
- Toor dal - 1/2cup
- Onion - 1 large size
- Shallots - 2medium size
- Dry red chili - 2nos
- Mustard seeds - 1tbsp
- Tomato - 1 large
- Green chili - 2nos
- Garlic - 5 to 6 cloves
- Cumin seeds - 1 1/2 tbsp
- Turmeric powder - 1tsp
- Kulumbu masala - 1 1/2tbsp
- Salt to taste
- Oil as needed
- In a pressure cooker slightly dry roast the moong dal until light brown. Then, add the toor dal. Wash the dals in water.
- Add the chopped kale leaves, onion, tomatoes, green chilies, garlic cloves, and cumin seeds. Cook in the pressure cooker with the dals until 4 to 5 whistles.
- Once the pressure is done open the lid and add the kulumbu masala, turmeric powder, and salt. Add 1/2 to 1 cup of water to the gravy and cook for few minutes until it comes to boil.
- Then, heat oil in a pan and splutter the mustard seeds, add the dry red chilies and chopped shallots. saute until golden brown and add it to the kale gravy.
- You can make this gravy with any type of leaves.
- Pressure cook the dal and the other ingredients well until you can mash with a masher.
- If you don't have kulumbu masala add 1/2 tbsp chili powder and 1 tbsp coriander powder.
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