This recipe was inspired by an interview I heard with with Madhur Jaffrey. Apparently, collard greens are a staple food in Kashmir province, often served as a main course with rice and dal. I couldn’t find collard greens at the market, so I used curly kale instead. I also combined the greens with the dal. The creamy lentils and chewy kale are almost addictive in their appeal. The spicing is subtle, the dish is all about texture. Be sure to taste for salt before serving, though. Chances are, you’ll need to add quite a bit. This makes 2-3 servings. Enjoy!
1 c. red lentils
4 c. water
¼ tsp. turmeric, divided
3 T. canola oil
1 tsp. brown mustard seeds
½ tsp. whole cumin seeds, crushed or ground
½ tsp. coriander seeds, crushed or ground
1 red hot pepper, finely chopped
3 large cloves of garlic, minced
1 large red onion, thinly sliced
1 large bunch curly kale, ribs removed and coarsely chopped
1 tsp. tamarind paste
1 T. hot water
Rinse and sort lentils and place in a medium saucepan with water. Bring to a boil. Skim off any foam and stir in 1/8 tsp. of the turmeric. Partially cover pan. Turn down heat and simmer lentils until they begin to fall apart, about 20-25 minutes.
Meanwhile, warm the canola oil in a large skillet over medium heat. Add the mustard seeds and cook until they start to pop, about 1 minute. Add the remaining turmeric, cumin, coriander, and hot pepper and sauté until fragrant, about 30 seconds. Add garlic and onion and cook over medium-low heat until soft, stirring frequently.
Add half the chopped greens to the skillet. Use tongs to press and toss greens into the oil and spice mixture, adding a little more oil to the pan if necessary. Turn heat up to medium. Cover and steam greens a little to wilt them down. Add remaining greens to the pan and toss mixture again. Add a tablespoon or so of water to the pan and cover. Cook covered greens until soft and wilted, about five minutes, taking care to stir them once or twice to promote even cooking. Remove cover and cook off any excess liquid.
Stir tamarind paste into 1 T. of hot water. Mix into the lentils. Add the lentil mixture into the kale and stir to combine. Add salt to taste. Bring back to a simmer. Serve with hot cooked rice and lime wedges on the side.