Stirfried Kale With Split Mung & Coconut

• 1 bunch Tuscan kale
• 1/4 cup split dehusked yellow mung dal
• 1 tablespoon olive or canola oil
• 1 teaspoon black mustard seeds
• 1 teaspoon 1 teaspoon split dehusked urad dal
• 1 red arbol chile (broken in 2)
• 1 pinch asafetida powder
• 1/2-3/4 teaspoons kosher salt (adjust as per personal preference)
• 1/4 cup shredded fresh frozen coconut (Thawed)
• 2 cups water
• 1 sprig curry leaves (6-8 leaves)

1. Wash & chop the kale finely. Add the mung dal to the water, Bring to a boil & cook until the dal is done but still firm & retains its shape (~ 12-15 min). Drain the water & set the dal aside.
2. In a skillet, heat the oil, add the mustard & urad dal. Once the mustard begins popping and the Urad dal begins to turn pink, add the arbol chile pieces & saute till the chiles begin to turn brown. Add the asafetida & curry leaves, stir and then add the chopped kale.
3. Saute till the Kale wilts & cooks (~ 5-7 min). Add the salt & cooked mung dal and stir until the flavors combine. Add the coconut, stir to incorporate and serve warm

kale, olive, black mustard seeds, red arbol chile, asafetida powder, kosher salt, frozen coconut, water, curry

Taken from food52.com/recipes/15585-stirfried-kale-with-split-mung-coconut (may not work)