Kale Koora

Cooking time: 25-30 minutes

Ingredients:

1 bag of kale

1 onion

3-4 garlic cloves

Toor dal

Dhaniya

Jeera

Sugar

Salt

Poppy seeds

Desiccated coconut

Chilli Powder

Rasam/Sambar powder

Hing

(Pepper)

Mustard Seeds

Turmeric

Method:

1) Wash kale thoroughly at least 3 times in colander

2) Take one onion, peel and cut into 8 pieces

3) Take 3-4 cloves of garlic

4) 1 cup (not drinking cup, the dessert cup) of washed toor dal

5) Place kale, garlic, onion and dal into instant pot/pressure cooker/open pan half-lid closed

6) Add one plastic mug of water into pot

7) Press steam button on and leave steaming for 6 minutes

8) Grind 2 teaspoons of lentils, 3 teaspoons of dhaniya, 1/4 teaspoon jeera, 2 teaspoons of poppy seeds, 3/4 teaspoon of chilli powder, 2.5 teaspoons of rasam/sambar powder, 1 spoon of dessicated coconut, (optional) 4 kernels of peppercorn, water to make paste.

9) Add steamed dal and kale to pan. Cut through the kale inside the saucepan. Cut throughout.

10) Add ground mix to koora, add 3/4 spoon of salt, add 1 spoon of sugar, add 1/2 spoon of mustard seeds, add couple of dashes of hing, add 1/4 spoon turmeric.

11) Wait to boil and then switch off heat