Indian-Spiced Lentils with Kale

All the rage about Kale these days led me to this quick, non-fussy recipe at Cooks Illustrated. A good introduction for those who are intimadated by Indian cooking.

Serves 4

1 cup red lentils, picked over and rinsed (I used Masoor Dal)
1 tsp table salt
1 pound kale, stemmed, rinsed, and coarsely chopped
2 Tbsp unsalted butter
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp yellow mustard powder
1/4 tsp red pepper flakes or to taste
2 cloves garlic, minced
2 tsp minced fresh ginger

1) Rinse the lentils well and strain.

2) In a medium saucepan, add lentils, 6 cups of water and salt and bring to a boil; boil for 5 minutes.

3) Reduce the head and simmer for 10-15 minutes or until the lentils are tender, but still hold their shape.

4) Add kale to the last 5 minutes of cooking. Drain, reserving 1 cup of the cooking liquid.

5) In a skillet, heat butter over medium heat.

6) Add the coriander, cumin and mustard powders and red pepper flakes and saute for 1 minute

7) Add the garlic and ginger and saute for 1 minute or until softened and fragrant.

8) Add the lentils and kale and the reserved cooking liquid and simmer for 5 minutes.

9) Adjust seasings as needed.

10) Serve hot with rotis or rice.

This can easily be made into a soup by adding more liquid and adjusting the salt and spices, accordingly.