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

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