Collard Dal – A hot and spicy curry (Gluten Free)

Collard Dal

Collard greens is one of the perennial leafy vegetables I love most. I only need to step out of our home to gather a handful of crisp, tender collard green leaves for the kitchen. We grow a dozen or so clumps in fully organic fashion. This ensures that we get extra-tasty leaves round the year. While dal (lentils) provides adequate protein in one’s diet, the collard greens lend in the required vitamins, minerals and fiber. The right combination of the two creates not just healthy food for one’s body, but a gastronomic delicacy for the gourmet palate. The secret of this culinary delight lies in the manner in which it is cooked. I am sure you will drool over this wonderful dish. Enjoy!

Rice with collard dal, deep-fried odis, tender mango pickle, red cabbage stir-fry and sweet khichadi.

Print Recipe

Collard Dal Yum

A hot and spicy, healthy, ultra-delicious lentil and collard greens curry.

Prep Time

45 minutes

Cook Time

5 minutes

Servings

servings

Ingredients

• 150 gm split pigeon pea lentils (tor dal)
• 115 gm tender collard greens (see note)
• 150 gm onions peeled
• 1 gm turmeric powder
• 5 gm hot red chili powder
• 15 ml coconut oil
• 1 gm cumin powder
• 10 ml ghee (clarified butter) (vegans, see note)
• 600 ml water
• 10 gm salt

Prep Time 45 minutes Cook Time 5 minutes Servings servings Ingredients 150 gm split pigeon pea lentils (tor dal) 115 gm tender collard greens (see note) 150 gm onions peeled 1 gm turmeric powder 5 gm hot red chili powder 15 ml coconut oil 1 gm cumin powder 10 ml ghee (clarified butter) (vegans, see note) 600 ml water 10 gm salt

Instructions

To prepare:

1. Chop the onions to superfine bits. Chop the collard greens to thin slivers.
2. Wash and drain the dal (lentils). Transfer to a pressure cooker.
3. Tip in the turmeric powder and pour in the water. Cover with a lid and set on high heat.
4. As soon as you hear the first whistle, lower the heat.
5. Let cook for 3 minutes. Switch off the heat. Let the cooker cool naturally.
6. As soon as the steam has subsided, open the cooker and tip in the chopped collard greens.
7. Cover with the lid and set again on high heat.
8. As soon as you hear the cooker whistle again, lower the heat and let cook for 3 more minutes.
9. Switch off the heat and let the pressure cooker take its time to cool down.
10. Once the steam has subsided fully, open the lid and keep the cooker aside.

To cook:

1. Set a deep wok or thick saucepan on high heat. Pour in the coconut oil and tip in the chopped onion. Stir continuously till it turns golden brown (it takes around 2 1/2 minutes).
2. Lower the heat and tip in the chili powder and the cumin powder. Stir well and pour in the contents of the cooker. Add the salt.
3. Turn up the heat. The dal will start to boil in a minute. Now pour in the ghee, stir once and switch off the heat. Your ultra-delicious, fragrant collard dal is ready to serve.
4. Enjoy with a pile of steaming hot rice, or with hot, soft chappatis, or with warm fluffy porottas, or with naans or rotis. Enjoy!

Recipe Notes

1. If tender collard greens are not readily available, you can use the same quantity of spinach (palak).
2. Vegans can use coconut oil in place of ghee.