Kale leaf curry

I have been watching this kale leaf bunch in every grocery store in USA for a long time . But my desi brain couldn't even identify it as a keerai (greens). I assumed it as a kind of cabbage:)
Never dared to take it home as hubby hates trying new greens:)
Then heard of its nutritional value from my friend Malar of Kitchen Tantra.
She has a vast knowledge about the rare greens. This leaf has a lot of vitamin K and good for women. Thanks for the info Malar. Then I started cooking it like our very native paruppu keerai (dhal and spinach).. I don't know any recipe for this. It tastes heavenly. Besides we need not depend on our Indian store spinach alone.That's amazing right:)



Ingredients:
Kale leaf - 3/4 lb
Thoor dhal - 1/4 cup
Onion - 1
Dry red chilly - 2
cumin seed - few
mustard seed - 1/2 tsp
salt - to taste
turmeric powder - a pinch
asafoetida - a pinch
olive oil - 1 tbsp

Method:
Wash the kale leaf by placing it in a big mixing bowl.
Remove the thicker vains and chop into big pieces. vegetables chopped into tiny pieces may loose their water-soluble vitamins easily.
Pressure cook thoor dhal with 1 cup water, little turmeric powder, asafoetida and mash it .
Heat olive oil in a non stick wok.
Add mustard seeds. Once they get cracked , add the chopped onion, dry red chilli and saute well.
After the onion gets semi cooked add the chopped kale leaves and stir well.
Add a cup of water and close the lid.
Let the greens cook (but not 100%). It will get cooked in 5 minutes.
Open the lid , add salt, cumin seeds and cooked dhal.
Mix well and let it come to boil.
Switch off flame.
Kale leaf curry is ready.

Serving suggestions:
Serve as side dish with steamed rice or roti / chapathi.
Makes two cups of curry.
1 cup chopped kale leaf gives 36 calories.(citation: The daily plate )
We can add the calories for the olive oil, lentil and onion to calculate the calorie consumed.