Daal & Shallot Braised Kale

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2

Ingredients

1 pack Paro Masoor Daal

3 cups water

Salt to season

1 bunch lacinato kale, stemmed and chopped into bite size pieces

2 medium shallots, thinly sliced

2 cloves garlic, thinly sliced

2 tsp coconut oil

¾ cup full fat coconut milk

1 tbsp grated ginger

Zest of one lime, plus a squeeze of juice to season

Salt to taste

Pinch of aleppo, or another mild, fruity chili powder of your choosing

Recipe by Vilda Gonzalez

Daal & Shallot Braised Kale

A simple bunch of kale (or any other hearty green for that matter) transforms into a silky, craveable delight when braised in velvety coconut milk with aromatics like ginger, shallots, and garlic. Enjoy alongside a warm bowl of daal, or with slow cooked salmon, or a fried egg for breakfast!

30 minutes

2

METHOD

1
Cook the Masoor Daal according to the directions on the package.
2
Meanwhile, heat a large frying pan over medium heat. When hot but not smoking, add the coconut oil and swirl to coat the pan.
3
Add the shallots and a small pinch of salt, and cook till the shallots are softened but not browned (3-5 minutes).
4
Add the garlic and cook for a further minute, being careful not to let the garlic burn.
5
Add the kale and toss to coat in all of this goodness.
6
Season with a generous pinch of salt, then add the coconut milk and grated ginger.
7
Simmer the kale in the ginger scented coconut milk for 8-10 minutes, or until the kale has softened and sopped up the sauce.
8
Season with the lime zest, juice, a pinch of aleppo, and another pinch of salt if necessary.
9
Enjoy alongside the daal, finished with another squeeze of lime and a drizzle of warmed Tarka.

METHOD

1
Cook the Masoor Daal according to the directions on the package.
2
Meanwhile, heat a large frying pan over medium heat. When hot but not smoking, add the coconut oil and swirl to coat the pan.
3
Add the shallots and a small pinch of salt, and cook till the shallots are softened but not browned (3-5 minutes).
4
Add the garlic and cook for a further minute, being careful not to let the garlic burn.
5
Add the kale and toss to coat in all of this goodness.
6
Season with a generous pinch of salt, then add the coconut milk and grated ginger.
7
Simmer the kale in the ginger scented coconut milk for 8-10 minutes, or until the kale has softened and sopped up the sauce.
8
Season with the lime zest, juice, a pinch of aleppo, and another pinch of salt if necessary.
9
Enjoy alongside the daal, finished with another squeeze of lime and a drizzle of warmed Tarka.