Spicy Red Lentils with Kale Chips

Post 1584 of 1734
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Chef Saba Wahid

For the Spicy Red Lentils
2 cups washed red lentils (masoor daal)
4-6 cups of water
1 tsp chili powder
1 tsp turmeric powder
2 tsp cumin powder
2 small medium green chilies
1-2 small tomatoes chopped
2 tsp fine sea salt
2 tbsp oil
1 tbsp cumin seeds
3 chili pods
5-6 curry leaves

For the Kale Chips
16 oz. kale chips
2 tbsp oil
1/2 tsp fine sea salt
1/4 tsp crushed red chillies

Preparation Time: 30 minutes
Serves: 4-6 people

Preheat oven to 275oF or 135oC Add cold water and lentils to a sauce pan, next add the dry spices (turmeric, chili, and cumin powder) and bring to a boil at a medium high temperature. Now, add the fresh tomatoes and green chilies, cover and simmer on a medium low temp. After 20 minutes, the water should have been absorbed and tomatoes will be stewed and softened. Add the salt, then remove from the heat and allow the lentils to sit.

While the lentils cook, prepare the kale chips. Place the raw kale in a large mixing bowl, add the oil, sea salt and crushed red chilies and massage the kale to coat evenly. Spread the kale evenly on two baking sheets and place in the oven. Once cooked through and crispy, remove from the oven and set aside.

Lastly prepare the baghar (flash fry), heat the oil in a sauté pan at a high temperature then add the cumin seeds, chili pods, and the curry leaves. Toss for a few minutes until the cumin seeds begin to brown, but careful not to burn as it will cook quickly. Immediately add the bhagar to the lentils, stir, and serve with the kale chips.