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Remove the thick stem parts out of kale.
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Soak the leaves for 15 minutes in water filled bowl.
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After that wash twice or thrice and drain the excess water.
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Now using big knife chop them by arranging more kale in a row, so that you can finish chopping quickly.
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Once done with chopping them all, heat oil in a pan/kadai.
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When oil is hot splutter cumin seeds.
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Add chopped onion, pinch of salt.
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Saute till onion turns golden brown.
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Now add chopped kale, within 2 minutes they reduce in size but this tooks a little time to cook like moringa, so sprinkle some water and in medium flame cook till they perfectly cooked.
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Meanwhile pulse the green chili with coconut in food mixer, keep aside.
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Add the separately cooked dal, pulsed green chili and coconut mixture.
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Add enough salt, stir all together let them cook till all water evaporates and poriyal turns dry.
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Serve as suggested before, you can use the same stuffing in buns (Oatmeal Bun refer HERE).
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I usually post daily cooking in Instagram, here are several lunch scenes using this recipe with different green leaves, below is kale leaf stir fry/poriyal