Kale dhal curry

Moong dhal kale curry

Moong dhal kale curry, This amazing recipe is a preparation of North Indian style inspired from spinach and moong dal. This  kale and moong dal goes well with rice or chappathi. This is made in one pot and quick easy recipe.

Portion Size – One

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INGREDIENTS

Moong dal – 250 gm / 1 cup

Water – 500 ml /  3 cup

Kale – 200 gm / ¾ cup

Cumin seeds – 4 gm / ½ Tspn

Garlic chopped – 7 gm / 1 Tspn

Green chilli slit – 4 nos.

Onion sliced ( 1 medium size) – 50 gm / 3 Tbspn

Asafoetida – 3 gm / ¼ Tspn

Turmeric powder – 7 gm / 1 Tspn

Salt – 5 gm / ¾ Tspn

Butter – 30 gm / 2 Tbspn

English seasonal veggie pickle – 15 gm / 1 Tbspn

For Making  Kale and Moong dhal curry

METHOD

Wash moong dal and kale keep it aside.Put all the ingredients mentioned except the pickle in a pressure cooker.Cook for 5 minutes in a high pressure.When it is ready open the pressure cooker put butter in to the curry to enhance the flavour.Now serve in a bowl plate placing some English seasonal veggie pickle on top.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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