Kale molagootal

I’m fairly good when it comes to experimenting with new ingredients and flavors. But there are still a number of Western/American veggies/foods that I haven’t tried. As I was thinking about this, I decided to be adventurous with Kale. Kale especially tastes good during winter and is also very beautiful to look at with the curly foliage. I almost felt like I should put it in a vase with some flowers and not cook with it. ūüôā Anyway, its a very sturdy green and belongs to the Cabbage family.

Nutritionally also, it has the same benefits as cabbage, with Vitamin C, Vitamin A and Iron. I decided to use it in a molagootal, which is a dal based kootu flavored with a freshly ground spice paste. Molagootal is traditionally made with moong dal and spinach. Amaranth leaves will taste awesome in this preparation. Here I’ve used toor dal to make it more substantial and also for its taste. This is a very easy recipe as all the cooking is done in the pressure cooker.

1 bunch of kale
1 cup toor dal
1 onion, chopped(optional)
1/2 tsp turmeric powder

Spice paste:
4 red chillies
1 tbsp channa dal
2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 cup grated coconut

1 tsp oil
1/2 tsp mustard
1/2 tsp urad dal
1/2 tsp cumin seeds
1 red chilly, broken
curry leaves

Dry roast the channa dal, cumin, fennel seeds, red chillies and coconut, one by one, over medium heat. Remove, let cool and grind to a fine paste adding enough water. Place the dal, the finely chopped kale, turmeric, salt and the ground spice paste. Rinse the blender jar and add some water to the dal. Cover and cook for 2-3 whistles. Let the steam release. Stir the molagootal, smashing with the back of your spoon.

Make the tadka by heating the oil to high heat. Splutter the mustard. Add the urad dal and the cumin seeds. When the dal turns brown add the red chilly and the curry leaves. Add this to the molagootal. Serve with rice.

Verdict: The kale pressure cooked with the dal and the spices results in a very creamy textured kootu. It is very tasty and definitely doesn’t taste like a foreign ingredient. And, that in itself is a success. ūüôā

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  1. This does look delicious, though as often happens, I have trouble translating the ingredients. Here we have available, golden lentils, red lentils, mung beans, black lentils, green lentils or split peas, and etc. So, is there somewhere I can get a list of the equivalents for the Indian names, such as channa dal, moong dal (I’m guessing that would be split mung beans?) urad dal, and toor dal?

    • Hi Claudia,

      channa dal is yellow split peas. moong dal is split mung beans. toor dal is pigeon peas. urad dal i’m not so sure. I am working on putting together a page that translates the most common indian ingredients into English. hope this helps. email me with any more specific questions at ohtastenseeblog@gmail.com, I’d be happy to help you.

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