Slow Cook Kale & Butternut Squash Dal (羽衣甘藍 & 南瓜, 印度豆)
Dal or dhal is a dried pulse which has been split. The outer hull is usually stripped off; dal that has not been hulled is described as chilka (skin), e.g. chilka urad dal, mung dal chilka.
Dhal is the Indian staple made from split pulses. They’re high in fibre, full of good protein, low in calories, fat-free, quick and easy to cook, reasonable cheap, substantial, versatile and delicious. It can serve with rice or naan bread. The chana dhal, an Indian chickpea, used most often to make dhal in India. But now, most of the people use the yellow split peas, red or green lentil instead. Split peas will give a slightly creamier dhal. If you can’t find fresh curry leaves, you can use frozen one like me.
Been to the farmer’s market this week, they got lots of fresh produce there. I bought the most fresh beetroots there with all the leaves on. We are not always seen the beetroot with leaves on sale in supermarket, but on market places , I grabbed a bunch with 4 fist size beetroots , they are really big size. I think I can make few dishes with it later this week. It only cost £1 for a bunch, worth it, worth it. 🙂
I heard of ‘golden beet’, but I haven’t seen it before, only from the web.