Indian spiced lentils with kale
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Masoor dal picked over and rinsed |
| 1 | teaspoon | Salt |
| 1 | pounds | Kale; stemmed, washed leaves coarsely chopped |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Ground coriander seeds |
| ½ | teaspoon | Ground cumin seeds |
| ½ | teaspoon | Ground mustard |
| ¼ | teaspoon | Hot red pepper flakes more to taste |
| 2 | Garlic clove(s), minced | |
| 2 | teaspoons | Ginger, minced |
Directions
1. Bring lentils, 6 cups water and salt to a boil in a medium saucepan; boil for 5 minutes. Reduce heat; simmer until lentils are tender but still hold their shape, 20-25 minutes, adding kale during last 5 minutes of cooking. Drain, reserving 1 cup of cooking liquid.
2. Meanwhile, heat butter in large skillet over medium heat. Add next four ingredients; saut‚ to develop flavors, about 1 minute. Add garlic and ginger; saut‚ until softened and fragrant, about 2 minutes. Add lentils and kale and reserved cooking liquid. Simmer to blend flavors, about 5 minutes. Adjust seasoning and serve.
Cook's Illustrated March/April 1995 Submitted By DIANE LAZARUS On 02-10-95