— a culinary journal —

Purple Kale and Ground Lentil Sauté


If you are looking for a new way to get more greens and protein into your diet, this dish accomplishes both.

Finely cut kale is sautéed with protein rich ground lentils to create a vegan dish of substance.


This is a curry style from Southern India called “Paruppu Usili”.

It works great with many vegetables other than kale Give it a try with finely cut green beans, cauliflower or plantains.

My son’s dinner request today- his favorite honeycrisp apple flatbread with a side of this kale and lentil sauté.



1/2 cup toor dal

1/2 cup chana dal

1 dried red chili

a pinch of asafoetida

8 to 10 ounces of kale (I used purple kale)

1-2 tablespoons of olive oil

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal


Put the toor and chana dals in a bowl and add enough warm water to cover.  Soak for about 30 minutes.


Drain the water and put the dals in a food processor or blender along with the dried red chili, the asafoetida and a 1/2 teaspoon of salt.


Process or blend the dals. Set aside.


Wash the kale well. Remove the hard center ribs of the kale and cut the kale finely.

Heat 1 tablespoon of olive oil in a skillet. Add the mustard seeds and urad dal.


When the mustard seeds start popping add the ground dals and the kale.


Mix well. Add more oil (up to a tablespoon) if the mixture seems dry.

Sauté until the ground dals are cooked well.



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