May 22, 2008

Recipe - Kale and Chana dal (Akkura pappu)

(Fresh Kale leaves cooked in Bengal gram or split chick peas)


Kale is from a cabbage family, but the center leaves do not form into a head, has curly leaves. Kale is high in beta carotene, vitamin K, vitamin C. Chana dal is high in protein and dietary fiber, and low in fat with healthy source of carbohydrates for people with diabetes.

Adding chana dal to kale is the result of nutritious side dish, which has greens and protein. Kale dal can be eaten with roti or rice. Toor dal can also be used as variation for chana dal.


  • Kale - 1/2 bunch (approximately 2 cups chopped)
  • Chana dal - 1 Cup
  • Tomatoes - 2 cups
  • Green Chillies - 1 Serrano pepper or 3 small Indian chillies cut in stripes (optional)
  • Dry red chillies - 2 (optional)
  • Red chilli powder - 1 teaspoon (according to spice level)
  • Turmeric - 1/2 - 1 teaspoon
  • Cumin seeds - 1 teaspoon (for seasoning)
  • Hing (Asafoetida )- 1/4 teaspoon)
  • Salt - 1 and 1/2 teaspoons (according to taste)
  • Ghee/Oil - 2 teaspoon
  • Water - 3 cups (to cook)


Wash dal and add 3 cups of water and add chopped kale leaves, onions and tomato, salt, turmeric and green chillies. Pressure cook dal for 5 whistles. The temperature should be medium high to high.


Preheat with oil in a kadai (skillet). Add cumin seeds and mustard seeds for seasoning. After you see the seasoning seeds splutter, add red chillies (optional) and hing (Asafoetida). If you are using red chillies and green chillies, better to avoid red chilli powder.

Add dal to the seasoning, add the tamarind pulp/concentrate, 1/2 cup water to get the desired consistency. Cook it for 5 minutes. Turn off the stove. Serve hot with rice or roti.

Preparation time: 30minutes.
# Servings 3 - 4

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.