Kale Koottu – Kale and Toor Dal in a Spiced Coconut Sauce

Hearty and delicious Kale Kootu – Kale and Toor Dal in a spiced coconut gravy and some hot rice is all you need on a plate to comfort you!

Last summer I planted a lot of greens in my little veggie bed, as I wanted to make the most of that little space and get as much produce from my veggie garden as possible. Greens were perfect for that – rainbow chard, red amaranth, kale – you can keep harvesting them and they keep growing back. Fresh greens also taste so much more better too.

I got this kale from my third harvest from the vegetable bed and I made my favorite dish to make with green leafy vegetables. This kootu is power packed with the goodness of kale and proteins from the lentils. You can mix it with rice or have is as a side with chapatis or rotis or even just have it as a soup / stew dunking some rustic bread into it.

Kootu can be made with any kind of vegetable you want – greens, carrots, potatoes, squash, mixed vegetables, zucchini and what not! You can also mix and match toor dal and yellow split moong dal as the lentil base.

Check out my Zucchini Koottu recipe here.

Kale Koottu – The Recipe

Ingredients:

• 1 bunch Kale, cleaned and chopped roughly
• 1/2 cup toor dal
• 1/2 tsp turmeric powder
• salt to taste

To grind to a paste:

• 1/4 cup grated coconut
• 2 dried red chillies
• 1/2 tsp cumin seeds

For tempering / seasoning:

• 1 tsp coconut oil
• 1/2 tsp black mustard seeds
• 6-7 curry leaves

Method:

Cook the kale, toor dal, turmeric powder and salt with about 2 cups water, in a pressure cooker or in a sauce pan on the stove top. Cook till the dal is mushy.

Grind together the coconut, red chillies and cumin seeds with a couple of tablespoons of water to form a fine paste.

Add this to the cooked kale and dal mixture. Let is all come to a boil.

Heat the coconut oil in a small pan and add the mustard seeds to it. Once they splutter, add the curry leaves and pour it over the kootu.

Kale Koottu - Kale and Toor Dal in a Spiced Coconut Sauce

Hearty and delicious Kale Kootu - Kale and Toor Dal in a spiced coconut gravy and some hot rice is all you need on a plate to comfort you!

5 from 1 vote

Print Pin Rate

Cuisine: South Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 -4

Author: Manju | Cooking Curries

Ingredients

• 1 bunch Kale cleaned and chopped roughly
• 1/2 cup toor dal
• 1/2 tsp turmeric powder
• salt to taste
• To grind to a paste:
• 1/4 cup grated coconut
• 2 dried red chillies
• 1/2 tsp cumin seeds
• For tempering / seasoning:
• 1 tsp coconut oil
• 1/2 tsp black mustard seeds
• 6-7 curry leaves

Instructions

• Cook the kale, toor dal, turmeric powder and salt with about 2 cups water, in a pressure cooker or in a sauce pan on the stove top. Cook till the dal is mushy.
• Grind together the coconut, red chillies and cumin seeds with a couple of tablespoons of water to form a fine paste.
• Add this to the cooked kale and dal mixture. Let is all come to a boil.
• Heat the coconut oil in a small pan and add the mustard seeds to it. Once they splutter, add the curry leaves and pour it over the kootu.

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