Kale with Hyacinth bean | Kale with Val beans|kale with Mochai

Today When I started cleaning kale greens, I had a quick flashback of my school days.My mom makes one leafy vegetable(keerai) every day.To name some of them , ara keerai or molakeerai,vendhayakeerai,paalak,agathi keerai, murungai keerai and so on.

Other than arakeerai and molakeerai, I used to hate the rest of them.She won't leave me just like that on seeing me making faces.Rather,she will some how make me complete that.

For me,the awareness of eating right food at the right time started because of my hubby.I remember he telling me 'Don't approach a food with a preconceived mind.Don't be hesitant to try a new fruit/vegetable.You never know when you will start liking something.Later you might not get an opportunity to try so many of them'.These words brought the change in me.

Thanks to him we enjoy all variety of fruits,vegetables and beans. Lots of sprouts and salads are part of our food every week.Now,Pretty much happy as a mom that my son is not like me.

Ingredients

Kale greens ...................... 2 cups( washed and roughly chopped )
Hyacinth beans.................... 1/2 cup (Soaked over night)
Mung beans.......................... 2 tbsp (Soaked overnight)
Red onion ....................... 1 (finely chopped)
Toamto ............................ 1 ( finely chopped)
Garlic .............................. 2 cloves (finely chopped)
Red chilli Powder/cayenne... 1/2 tsp
Ground coriander ............... 1/2 tsp
Ground cumin ..................... 1/4 tsp
Ground Turmeric................. 1/4 tsp
Mustard seeds ..................  1/4 tsp
Cumin seeds..................... 1/4 tsp
Dry red chilli ................... 1
Oil ...................................... 1/2 tsp
Salt .................................... to taste
Juice of half a lemon

Method using pressure cooker

Heat a pressure cooker and add oil.
Add mustard seeds.When that crackles,add cumin seeds and dry red chilli broken into 2 pieces.
Now add onion and garlic and saute for a minute.
Stir in the tomatoes along with the dry spices .
Now add the soaked hyacinth and mung beans and some salt.
Add copped kale and mix well.
Cover the beans and kale with just enough water.
Cook it for 3 whistles.
Once the pressure is off ,open the cooker and add lemon juice.

 Method : Without pressure cooker.

Cook the beans with water and some salt until they are soft and set aside.(Around 25 minutes.Water should be enough to cover the beans)
Heat oil in a casserole dish .
When the oil is hot add mustard seeds.
Once the mustard starts crackling add cumin seeds and broken red chilli.
Now add onion and garlic and saute until onion is translucent.
Stir in the tomatoes along with the dry spices.
When tomato turns mushy ,add the cooked beans and chopped kale ,along with the water you used to cook the beans.
Season with salt.
Cover and cook until the kale is cooked and the spices are blended well.(Around 15 minutes)
Turn off the heat and add the lemon juice.

Enjoy this warm and earthy curry over a bed of rice or roti (Indian flat bread).

Note

• You can use any kind of beans.
• You can add sprouted beans to increase the nutritional value .