Stirfried Kale with split mung & coconut

By • January 6, 2012 • 0 Comments


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Author Notes: the auspicious day of Vaikoonth (Paradise) Ekadashi (11th day) is regarded as an open house day into heaven as per Hindu beliefs, Those fortunate enough to leave behind the mortal world on this day are regarded as being freed from the cycle of birth & rebirth and be one with the almighty. This is a day of fasting & prayer and one of the ingredients used in food prepared to break the fast are the leaves of the humming bird tree (Sesbania grandiflora), known as ' Agathi' greens. The leaves have a slight leathery texture and are stir fried in a traditional tempering of Mustard & Urad. Given that its all but impossible to get these in the US of A, Kale (the Tuscan variety) makes for the perfect substitute in terms of the texture. (Its been soo long since I've had the original agathi stirfry, that I barely remember how it tastes, except that the texture was a real treat!)Panfusine

Makes 2-3 cups

  • 1 bunch Tuscan kale
  • 1/4 cup split dehusked yellow mung dal
  • 1 tablespoon olive or canola oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon 1 teaspoon split dehusked urad dal
  • 1 red arbol chile (broken in 2)
  • 1 pinch asafetida powder
  • 1/2-3/4 teaspoon kosher salt (adjust as per personal preference)
  • 1/4 cup shredded fresh frozen coconut (Thawed)
  • 2 cups water
  • 1 sprig curry leaves (6-8 leaves)
  1. Wash & chop the kale finely. Add the mung dal to the water, Bring to a boil & cook until the dal is done but still firm & retains its shape (~ 12-15 min). Drain the water & set the dal aside.
  2. In a skillet, heat the oil, add the mustard & urad dal. Once the mustard begins popping and the Urad dal begins to turn pink, add the arbol chile pieces & saute till the chiles begin to turn brown. Add the asafetida & curry leaves, stir and then add the chopped kale.
  3. Saute till the Kale wilts & cooks (~ 5-7 min). Add the salt & cooked mung dal and stir until the flavors combine. Add the coconut, stir to incorporate and serve warm

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