Chana dal, kale and beetroot

chana dalMeatless Monday. Or any day? I cooked this on Thursday.

I bought Madhur Jaffrey’s book “Indian Cookery” after my first excursion into Indian cooking.

Madhur introduces this dal recipe well. She writes “Of all the dals, this one has the ‘meatiest’ taste”.


Which should go down well in any omnivore household; vegetarian, I’m not so sure. But she is right. It has body and is so full of flavour. I would even say it goes beyond meat. I love love love dal!

beetrootI bought beetroot and kale from Rita’s stall at Bondi Junction Village markets.

The beetroot was simply baked, then dressed with olive oil, red wine vinegar with a pinch of cumin.

There’s a recipe for kale in Jaffrey’s book too.


kaleIn hot olive oil (or mustard oil if you have it), stir in 2 dried red chillies, 3 cloves of chopped garlic and 2 fresh green chillies. Stir in a bunch of kale. Add 300mls of chicken stock and bring to the boil. Cover and lower the heat to a simmer for 20-30 minutes or until the kale is tender. Remove the cover and turn up the heat to reduce the liquid. Add a pinch of salt to taste.

I served it with a few spoons of labne with crushed garlic and a smidgeon of salt. Because I ate the chillies too. Hot!

It was so wonderful to receive cheers from the kitchen sidelines from @Ganga108, @Lucy_nourish_me, @KathrynElliott, @BigFeedAU and @mindfulfoodie as I first broke down my Indian cookery barriers.

Cheers to India for your beautiful dishes. Here’s to many, many more!


2 Responses to Chana dal, kale and beetroot

  1. Love beetroot. Love Kale. Even better in an Indian curry! Glad it worked out, as I’ve noticed you’ve embraced Indian cooking with gusto (I saw your tweet re making ghee – awesome!) x

  2. Sharon says:

    Hi Lesh! I make Indian food several times a week now :) Spinach, garlic, chilli, coriander, ginger and spices is my new favourite combination. Both yesterday and today Indian for lunch AND dinner! YUMS.

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