Monday, 10 February 2014

Cavolo Kale Dal with Tomato Chutney

Rocket & Roses HQ Play List:

Incognito ~ Always There
KORN ~ Play Me
Luke Morley ~ Quiet Life
Skin ~ Take Me Down To The River 
Buckcherry ~ Envy
Auf Der Maur ~ My Foggy Notion
Don Henley ~ Dirty Laundry
Skin ~ Look But Don't Touch
Stevie Ray Vaughan ~ Love Struck Baby
JET ~ Kings Horses
Foo Fighters ~ Enough Space
Pearl Jam ~ Just Breathe
Melissa Etheridge ~ Cherry Avenue 
Bruce Springsteen ~ Matamoros Banks

I've been busy for the last couple of weeks recipe testing for a cookbook I'm about to review. It's been very interesting and on the whole a lot of fun. This means that my regular cooking has been reduced to very simple dishes that are easy to throw together. And today's post is a perfect example...Rose Elliot's Low Fat, Low Sugar cookbook is once again the cookbook responsible. I had bought a beautiful bag of Cavolo Nero kale and wanted a recipe that would be 'all about the kale' instead of it being part of a list of ingredients.

I often forget that the label Dal doesn't mean that you will end up with a puree of spicy red lentils. It simply means a dish that has lentils in it. So I was a little surprised as I cooked this recipe but not in any unpleasant way. It's very simple work and before you know it, you have a saucepan of aromatic dal simmering away. I also chose to make Rose's Tomato Chutney and serve that as a side dish with a wholesome serving of brown rice.

The kale was perfectly cooked with still a little bite, the lentils were perfectly tender as I knew they would be using brown lentils and the potatoes which I cooked with skins intact were comforting. Combined with a little brown rice and the freshness of the tomato chutney it made for a  great evening meal and I enjoyed it very much. Once again Rose Elliot delivers a good recipe...

Cavolo Kale Dal with Tomato Chutney

Cavolo Kale Dal with Tomato Chutney    Serves 3-4
(Recipe from Low Fat, Low Sugar/Elliot)

For the Dal:

1 tbsp mustard seeds 
2 tsp ground cumin
2 tsp ground coriander 
2 tsp ground turmeric
5 garlic cloves, sliced
850ml/30 fl oz/3 1/4 cups veggie stock
450g/1lb kale, finely chopped 
450g/1lb potatoes, peeled and cut into 1" cubes
125g/4oz/heaping 1/2 cup dry green or brown lentils
grated rind and juice of 1 lemon 
salt and freshly ground black pepper 

For the Chutney:

225g/8oz tomatoes, sliced or chopped (I took out the core from mine) 
1 small onion or 1 spring onion, finely sliced 
3 tbsp chopped fresh coriander/cilantro

To make the chutney...combine all three ingredients in a container with an airtight lid. Close it and then shake to mix. Leave it to one side or store in the fridge until ready to serve. 

To make the dal...put the mustard seeds in a large saucepan and dry fry until they begin to pop. Add the cumin, coriander and turmeric and stir over the heat until they become aromatic - be careful not to burn them! Add the stock, garlic, kale, potatoes and lentils, bring to the boil, cover and boil gently for 35 minutes, until the lentils are cooked and potatoes are tender. Add the rind and juice and season with salt and black pepper. Serve with the tomato chutney...


Thanks for stopping by and I hope your Monday has been a fantastic one...


NB: These are not my recipes and therefore I take no credit for them whatsoever. They are the hard work and creation of Rose Elliot alone. I thank her for the recipes...~R~