Wish you all a very Happy Thanksgiving! I am so grateful for everything and everyone in my life right now, I may crib and complain about a lot of things all the time, but I know that things are perfect they way they are and I wouldn't change a thing! We have planned a day out today, so no fancy meal at home. I can only imagine all the turkeys roasting right now, yumm!
I am not a salad person, but I do love all greens, but cooked. I make it a point to add something green everytime I make dal, or parathas or a stir fry. I started buying Kale on;y a few months back and I love roasting them into chips. But the last two times I got distracted and they ended up burnt. So I made this thoran instead and I loved it. The best part is that kale doesn't wilt as much as the other greens, it retains its texture and I love that.
1 bunch kale
2 tsps oil
1/4 tsp mustard seeds
1 tsp split urad dal
2 whole dry red chilies
a pinch asafoetida
50 gms fresh grated coconut
2 garlic cloves
few curry leaves
1/4 tsp turmeric powder
1 tsp red chili powder
Wash the kale and remove the tough ribs. Chop finely.
Crush the coconut, garlic, red chili powder, turmeric powder and cumin powder in a mortar and pestle or pulse in a food processor.
Heat a pan and add the kale leaves, some salt and sprinkle some water and cover and cook on medium heat until the leaves are tender and all the water has cooked off.
In another pan, heat the oil. Add the mustard seeds, when they splutter and the urad sal and fry until golden. Add the dry red chilies and asafoetida and the curry leaves. Fry for a few seconds and then add the coconut mixture. Mix well and cook for a few seconds, then add the cooked kale and mix well. Reduce the heat to low, cover and cook for 5 minutes. Remove from heat and serve hot.