Kale Ambat

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Recipe

Ingredients

2 cups	kale leaves, chopped
1 cup	toor dal (pigeon peas)
1 cup	grated coconut
2 tablespoons	tamarind pulp
3 tablespoons	coconut oil
3	dried red chilies
1 teaspoon	mustard seeds
1 teaspoon	turmeric powder
1 pinch	asafoetida
1	salt to taste
1 teaspoon	jaggery

Instructions

1. 1 Wash the toor dal thoroughly and pressure cook it with 2 cups of water until soft.
2. 2 In a pan, heat 1 tablespoon of coconut oil and roast the dried red chilies until fragrant.
3. 3 Grind the roasted chilies with grated coconut and tamarind pulp to a smooth paste, adding water as needed.
4. 4 In a pot, combine the cooked dal, ground paste, turmeric powder, and salt. Bring to a boil.
5. 5 Add the chopped kale leaves and jaggery to the pot. Cook until the kale is tender.
6. 6 In a small pan, heat the remaining coconut oil, add mustard seeds, and let them splutter.
7. 7 Add asafoetida to the oil and pour this tempering over the kale ambat.
8. 8 Mix well and simmer for a few minutes before serving.