Kale Sambar

As a home maker, not only me but everyone of us are on the look out for healthy wholesome foods for our family. Two such healthy foods that I have included in our daily diet are broccoli and kale. I generally make kale chips sprinkled with chilli powder and we enjoy it with our tea. And at times I saute them with some garlic powder and salt to have them in my salads but other than that I don't know other ways to cook kale. I know that they make excellent detox smoothies but I have never ventured in that area yet. The thought of using kale to make Indian sambar was not something that I had planned. It all happened when I had only kale in my pantry to cook that night's dinner. Piping hot kale sambar with dosas made for a very healthy and satisfying dinner.

~*What U Need*~ Kale - 1/2 bunch Small onions - 1/2 cup, sliced Tomatoes - 1/2 cup, chopped Green chilli - 1 Tamarind - lemon sized ball soaked in water Turmeric powder - 1/4 tsp Sambar powder - 1 tsp To temper: Ghee - 2 tsp Oil - 1 tsp Fenugreek seeds - 1/2 tsp Mustard seeds - 1 tsp Curry leaves - 1 sprig Small onions - 2 tbsp, sliced To pressure cook: Toor dhal - 1/2 cup Water - 1 cup Garlic cloves - 2 Hing powder - a pinch Salt How I Made it: Pressure cook the toor dhal with all the other ingredients under "pressure cook" for 5-6 whistles. Allow to cool and release the pressure. Mash with the back of a spoon. In a kadai, add the chopped kale, small onions, tomatoes and green chilli. Add water to immerse it and set it on medium flame. Allow to boil and cook till tender. Add the tamarind water and cook for 2-3 mins. Add the cooked dhal mixture to this and mix well. Add the sambar powder and mix well. Bring it to a boil and season with salt. Heat oil and ghee in a saucepan and temper with mustard seeds and curry leaves. Add the fenugreek seeds and fry till brown. Add in the sliced onions and saute till brown. Add the tempering to the sambar and mix well.

Serve with ghee soaked rice!!!

So thats it Folks...
With Love,

Signs off!!!