Collard Dal
A hot and spicy, healthy, ultra-delicious lentil and collard greens curry.
    Servings Prep Time
    6servings 45minutes
    Cook Time
    5minutes
    Servings Prep Time
    6servings 45minutes
    Cook Time
    5minutes
    Ingredients
    • 150gm split pigeon pea lentils(tor dal)
    • 115gm tender collard greens(see note)
    • 150gm onionspeeled
    • 1gm turmeric powder
    • 5gm hot red chili powder
    • 15ml coconut oil
    • 1gm cumin powder
    • 10ml ghee(clarified butter) (vegans, see note)
    • 600ml water
    • 10gm 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.