Kale And Lentil Sauté

1. 1

   Put the toor and chana dals in a bowl and add enough warm water to cover. Soak for about 30 minutes.

2. 2

   Drain the water and put the dals in a food processor or blender along with the dried red chili, the asafoetida and a 1/2 teaspoon of salt.

3. 3

   Process or blend the dals. Set aside.

4. 4

   Wash the kale well. Remove the hard center ribs of the kale and cut the kale finely.

5. 5

   Heat 1 tablespoon of olive oil in a skillet. Add the mustard seeds and urad dal.

6. 6

   When the mustard seeds start popping add the ground dals and the kale.

7. 7

   Mix well. Add more oil (up to a tablespoon) if the mixture seems dry.

8. 8

   Saute until the ground dals are cooked well.

* Per serving · 4 servings · Values may vary.

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