My health-freak husband, as you all know it 🙂 , bought a whole lot of green vegetables over the weekend for a cleansing/detox diet. However, since I did not do it with him this time 😉 , his diet also went out in 1 day 😜 . As a result, I had much greens in my fridge. So, I picked some of them last night and turned out a super healthy and tasty curry – Chickpea and Kale leaves curry.
Kale is one of the healthiest and most nutritious vegetable but sadly it is not that much present in Indian kitchens because of its low awareness. So, let’s take a step back and understand what Kale offers – Kale is called as the “queen of greens”, “nutritional powerhouse” and “the new beef”. It is a widely popular vegetable since ancient Greek and Roman times known for its low fat, no cholesterol but health benefiting anti-oxidant properties. Kale is high in Vitamin A, C, K, fibre, minerals, Iron, Calcium; low in calories and zero in fat.
Kale is called ‘karam sag’ in Hindi. It is considered a type of cabbage and thus can be easily added into our Indian cooking scene.
So let’s get this nutritional pack get started…
The ingredients for making Chickpea and Kale Leaves Curry are :
- Chickpea : 1 cup
- Kale leaves : 100 gram
- Onion : 1 big
- Tomato : 2
- Green chilli : 2
- Garlic : 4
- Ginger : 1/2 tsp
- Red Chilli Powder : 1 tsp
- Turmeric Powder (Haldi) : 1/2 tsp
- Coriander Powder : 2 tsp
- Salt : to taste
- Dried Mango Powder (Amchur) : 1/2 tsp
- Garam Masala : 1/4 tsp
- Bayleaf : 1
- Cumin seeds (Jeera) : 1/2 tsp
- Carom seeds (Ajwain) : 1/2 tsp
- Oil : 1-2 Tbsp
I had missed soaking the chickpeas overnight; so in the morning, I washed/rinsed the chickpeas and cooked them in a pressure cooker with enough water till one whistle (this step is not required if you wash, rinse and soak the chickpea in enough water for overnight). Post this, let the chickpeas be in the pressure cooker for 4-5 hours so that they get soaked well. Next cook the chickpeas in the normal way i.e., till 4-5 whistles or till cooked.
Finely chop the onions, tomatoes, green chillies, garlic and ginger; keep them aside.
Boil some water in a pan, add kale leaves to it and cook it for 4-5 minutes or till the kale leaves become soft. Take out the kale leaves, pour in some cold water and keep them aside for few minutes so that all the extra water drains out.
Meanwhile heat oil in a pan, temper with bayleaf, cumin seeds, carom seeds and sauté for few seconds. Then add the onions and sauté till the onions become translucent. Now add garlic, ginger and sauté for 2 minutes. Then add green chillies and sauté for a minute.
Add tomatoes and sauté till they become soft and mushy. Now add red chilli powder, turmeric powder, coriander powder, salt and sauté it till the mixture becomes dry and leaves the sides.
Now add the boiled chickpeas into this mix (with some water) and cook for 4-5 minutes on medium flame; add water according to your desired consistency of gravy.
Then add the chopped kale leaves and, mix well. Add dried mango powder, garam masala in it and cook covered for 4-5 minutes on medium flame. Switch off the flame, and your healthy, delicious Chickpea-Kale leaves curry is ready to be served!
We enjoyed this super healthy and tasty curry with plain boiled rice. You can serve it with plain rice, chapati, parantha, and/or naan and simply enjoy !
Insider Tips / Finer Points :
- You may adjust the spices according to your taste buds.
- You can make this curry dry/semi dry/gravy as per your preference.