Kale And Lentil Sauté

• 1/2 cup Toor Dal
• 1/2 cup Chana Dal
• 1 piece Dried Red Chili
• 1 pinch Asafoetida
• 8-10 ounces Kale
• 1-2 tablespoons Olive Oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal

1. Put the toor and chana dals in a bowl and add enough warm water to cover. Soak for about 30 minutes.
2. Drain the water and put the dals in a food processor or blender along with the dried red chili, the asafoetida and a 1/2 teaspoon of salt.
3. Process or blend the dals. Set aside.
4. Wash the kale well. Remove the hard center ribs of the kale and cut the kale finely.
5. Heat 1 tablespoon of olive oil in a skillet. Add the mustard seeds and urad dal.
6. When the mustard seeds start popping add the ground dals and the kale.
7. Mix well. Add more oil (up to a tablespoon) if the mixture seems dry.
8. Saute until the ground dals are cooked well.

red chili, asafoetida, olive oil, mustard seeds

Taken from food52.com/recipes/26236-kale-and-lentil-saute (may not work)