Frankly speaking, I wasn’t a big of Kale (is a vegetable with green or purple leaves, in which the central leaves do not form a head). It is considered to be closer to wild cabbage. I came across one article which says that Kale is one of the healthiest vegetable around. I came across Kale after I came to the USA. Initially, whenever I would go for grocery, I used to pick Spinach or Mustard Leaves but never paid attention to this Green. Later when one of my friends mentioned about this, I got it. I tried paratha using Kale. Later, I tried Kale Salad with lentils and pecans. Color wise it is refreshing and health wise its healthy salad option.
Kale Salad with lentils (adapted from Easy Bites Online)
You will need:
- Kale – 2 cups
- Yellow Moong Daal – 1/2 cup
- Cucumber – 1/2 cup
- Pecans
- Fresh Lemon juice – as per taste
- Salt – as per taste
For tempering:
- Oil – 2 teaspoons
- Mustard seeds – 1/2 teaspoon
- Asaphoetida -pinch
- Green chilli – 1 or 2 depending on how much heat you want in your salad.
Preparing tempering: Heat oil in a small pan. Add mustard seeds, asaphoetida, green chilli.
Assembling:
- Soak Moong daal in water. If I have to make it in the morning, I soak them on previous night. Moong daal do not require longer soaking time.
- Cook kale in boiling water. Drain the water and chop it. Finely chop cucumber.
- Drain extra water from daal. Mix daal and kale leaves. Squeeze some lemon juice, add salt.
- Add pecans. Mix it. Add tempering on it.Kale Salad with lentils is ready to be served!!
Note:
- Adding pecans was not in the original recipe.
- You can also add shredded coconut.
