Kale Paruppu Masiyal | Kale Kadaiyal | Kale Dal Curry

Kale Paruppu Masiyal, a delicious and healthy curry made from the kale leaves, dals and indian spices. Kale is one of the greens which i got introduced when we were in US. Other than baked kale chips and kale thogayal, this masiyal is our favorite for sometime now. 

Also i love to experiment western veggie in indian cooking(like this masiyal) and indian veggie in western cooking(like coriander pesto in pasta/pizza). Sometimes it didn't work out but don't worry here i'm only sharing the recipe which we like and made it repeatedly in my kitchen, so you can trust the recipe and try it yourself :-). 

Now coming back to recipe, unlike other greens, kale doesn't get reduced in quantities when it's cooked, even 1/2 bunch of kale greens would be enough for this masiyal to feed 4 adults well. 

If you haven't tried this way of making kale greens, do give it a try, it tastes awesome with both rice and rotis. ST likes to take this curry as side dish for roti in his lunch box. Now let's check out the recipe for this kale paruppu masiyal.

Kale Paruppu Masiyal

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 4 
Recipe Category: Curry | Recipe Cuisine: Indian
kale,Kale paruppu masiyal, kale masiyal,kale dal curry,kale kadaiyal Kale Paruppu Masiyal, a delicious and healthy curry made from the kale leaves, dals and indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Kale - 1/2 bunch
Toor dal - 1/4 cup
Moong dal - 2 tbsp
Pearl onion - 6 
Tomato(small) - 1 
Asafoetida powder - 1/8 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Sambar powder - 1 tsp
Salt - to taste
To temper 
Ghee/Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Cumin seed - 1/2 tsp
Curry leaves - few

Procedure

First let's cook the dals, in a pressure cooker add the toor dal, moong dal and onions, wash it well thrice and then add enough water, tomato & asafoetida powder. Give a good mix, cover the cooker with lid,put on whistle and cook it for 3 whistle or until the dal is well cooked.

In the mean time, wash the kale and remove the leaves alone and discard the stalks. 

Bring a pan of water to boil and add the kale leaves and cook till it softs.

Drain the kale leaves and let it cool a bit.Put the kale leaves in a mixie jar and grind into smooth paste.

Once the pressure released from the pressure cooker automatically, remove the lid and mashed the dal with ladle. Add the spices(turmeric, red chili & sambar powder) & salt. 

Mix it well and then add the kale puree in a dal mixture and give a good mix.

Again place it on the heat and bring into light boil. In the mean time, temper the ingredients listed under "To temper" and add into the kale dal curry.

Delicious and healthy kale paruppu masiyal is ready. 

Related: How to make Baked Kale Chips

Notes:

• Unlike other greens, kale greens take long time to get soften. So make sure to cook them well.
• Cook the dal until it's mashed for smooth texture of masiyal.
• The given quantity of spices is for mild spiciness, adjust more or less as per your liking.
• Ghee is for extra richness, even with oil itself, it tastes great.
  

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Spinach Masiyal | Spinach Kadaiyal | Spinach Recipe

Spinach Masiyal/Kadaiyal, an easy accompaniment for your rice made from Spinach. Usually we do masiyal/kadaiyal with aarai keerai and it goes well with kara kuzhambu and rice. 

But here i couldn't find most of indian greens, so always ended up in buying spinach. Most of time i prepare either spinach dal or spinach kootu and we love both the dishes so i didn't think of making any other dishes with spinach as accompaniment for our rice.
Last week, for a change,i had prepared this masiyal by following my aarai keerai masiyal recipe, to my surprise it turned out so delicious and within 10 days already i had prepared this twice,now you knew how tasty it would be. So without further delay,let's see the recipe.

Spinach Masiyal

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Spinach - 2 cups
Garlic pods - 3 
Red Chili - 2
Jeera/Cumin seed - 1/2 tsp
Salt - 1/4 tsp(approx)
To Temper
Oil - 1/2 tsp
Pearl Onion - 2(finely chopped) 
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

Heat a kadai with 1/4 cup of water, add garlic & chili.

Then add the jeera, once the water comes to boil, keep it in medium flame and cook it for 3 mins.

Add spinach  and cook till it becomes soft. It takes approx 5 mins in medium flame. Switch off the flame and let it  cool.

 Add the cooked spinach into blender/mixie jar along with salt and grind into smooth paste, transfer into bowl and finally temper the ingredients listed under "To Temper" and add into it.

Tasty & Healthy Spinach Masiyal is ready.

Related: How to make Keerai Puli Kuzhambu

Notes:

• Garlic gives wonderful flavor to the masiyal,so if your garlic pod is small, add few more garlic.
• Let the spinach cool completely before grinding.
• Adjust the chili as per your taste.
• If you've more water from the cooked spinach, don't add all the water while grinding, add as needed and discard the remaining.
  

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