LOCAL FOOD TASTING: COOKING INDIAN, LOCALLY
Todays tasting created by CSA member Sumi Pillai uses the ingredients in the CSA box to offer members inspiration on how to transform your local vegetables with spices.
Stop by for a taste at 4 pm.
Members can take home a spice packet to replicate the meal at home.
Here is the recipe:
Spiced Kale with lentils
1 bunch local Kale, chopped small (or other local green)
1/4 cup yellow moong dal lentils
1/4 cup fresh grated coconut ( or other local vegetable)
3 to 4 cloves of garlic chopped fine or crushed
2 tablespoons oil (olive or coconut oil preferred)
1 teaspoon Black mustard seeds
1 dried red chili (optional)
1/2 – 3/4 teaspoon salt
In a saucepan, bring 2 cups of water to boil and add the yellow moong dal. Cover and cook until the moong dal is soft and cooked through, but not mushy. Drain the water and reserve the moong dal.
Meanwhile wash and clean kale, roll up and chop into small bits including the stem and all. In a large skillet, heat the oil till almost smoking. Add the Mustard seeds to splutter, followed by the red chili.
Stir to combine and add the chopped kale. Sauté till the leaves wilt and soften. Add the salt, cook for about 2-3 minutes more and then add the cooked moong and grated coconut. Stir to combine, and cook on medium heat till all the water (exuded by the greens) evaporate.
Serve warm as a side dish. Or can be stirred in with steamed rice.
Also can be used as a topping on chips as a snack.