Recipe: Dahl with Tuscan kale


Dahl with Tuscan kale

This recipe came about by wanting to eat something Surinamese and wanting to finish my veggies in the fridge. Normally i use spinach, okra or Surinamese leafy greens in my dahl but I thought why not try tuscan kale. And guess what? It worked and was super delicious!


1 cup of yellow lentils
5 cloves of garlic
1 diced large onion
1 diced small tomato
1 madame jeanette pepper
½ tablespoon cumin
2 hands full of cut tuscan kale (without stem)
1 tablespoon cold pressed coconut oil
salt, bit of nutmeg and corriander powder to taste

Wash the lentils and cook them in 2 ½ cups of water with 3 cloves of garlic. It should become soup-like. When the cloves are soft mash them and stir through the lentils.
When the lentils are soft, add the tomato, the kale and finely chopped madame jeanette pepper (take out seeds if you can’t handle too spicy food or use half of a pepper).
Heat in a dry pan the cumin until they get brown. Add them to the lentils.
Fry in coconut oil the onion and last 2 cloves of garlic cut in thin slices and when brown add it with the oil to the lentils when the kale is cooked.
Add salt, bit of nutmeg and corriander powder to taste.

Eat with brown rice, black rice or just as it is!

TIP: instead of using kale you can use spinach or okra in your dahl. I recommend when using okra to dry them well after washing and roast them in the oven first for 15 min max on 175 degrees Celcius, then cutting them up or leave whole (tops cut off) to stir through dahl. This way you will avoid the slime. If you don’t have an oven, fry them in a skillet in a bit of oil before tossing them in the dahl.


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