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Kale and Zucchini Dal- Pepper Delight #pepperdelightblog #recipe #kaledal #dal #keralafood #indianrecipes #vegeterian #vegan #indianfood #zucchini #kalepappu #healthy #sidedish #kaleindianrecipe #zucchinidal #plantbased #cleaneating
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Kale and Zucchini Dal/Lentil Curry
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Hearty, Vegan and Healthy - Kale and Zucchini Dal… made with Yellow Lentils and Coconut! The Perfect Comfort Food Heaven…!!  

Course: Side Dish
Cuisine: Indian
Keyword: dal, indian, kale dal
Servings: 4
Author: Akhila
Ingredients
  • 1 cup split pigeon peas / toor dal / tuvara parippu
  • 3 strands of kale (almost 2 cups; stem removed, chopped)
  • 1 zucchini (skin removed, cubed)
  • 2 to matoes (chopped)
  • ½ cup grated coconut
  • 2 garlic cloves
  • 1 green chilly
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp mustard seeds
  • 2 dry red chilies
  • 1 tbsp oil
  • Water (as required)
  • Salt (as required)
Instructions
  1. Pressure cook dal/lentils with water (just enough to cover the dal) and a little salt, for 3 whistles. Keep aside.
  2. Grind grated coconut along with garlic, green chilly, cumin seeds and turmeric, to a smooth paste.
  3. Add the chopped kale and zucchini along with the grinded coconut mixture into the pressure cooker and cook on a medium flame. Add ½ cup water if the dal/lentil mixture is too thick.
  4. In a separate pan, add oil and splutter mustard seeds. Add dry red chilies and chopped tomatoes, sauté on a medium flame until it becomes mushy. Add this to the boiling dal mix in the cooker.
  5. Reduce the heat of the cooker to a low and allow it to cook for another 5-10 minutes or until it starts turning thick. Check for the seasoning.
  6. Serve warm with hot steamed rice/roti/naan. Enjoy.