½ cup pink lentils (you can try other lentils here, like French puy lentils)
1 tsp vegetable oil, like canola
2 dry bay leaves
1-inch stick of cinnamon
3 green cardamom pods
1 large onion, finely chopped
1 heaping tbsp coriander powder
1 tbsp crushed or minced garlic
1 tbsp grated ginger
½ tsp turmeric
1 tsp cayenne or, if you want less heat, paprika
Salt to taste
In a pressure cooker or in a large stew pot with a tight-fitting lid, mix the kale, turmeric, lentils and the peanuts, add water to cover the ingredients by at least an inch, and cook until the dal is all mushy. This should take minutes in a pressure cooker-- follow manufacturer directions-- and about an hour in a regular pot. If you are cooking in a stew pot, check the dal level frequently and add more water if the mixture gets very dry.
In a large saucepan, heat the oil and add the cloves, cardamom, cinnamon and bay leaves. Saute for a minute until the cardamom gets puffy and the bay leaves begin to darken.
Add the onion. Saute, stirring frequently, until the onion starts to caramelize and develops brown spots, about five minutes.
Add the ginger and garlic pastes and saute another minute.
Add the cayenne or paprika and coriander powder and stir it in.
Add the cooked peanuts, dal and kale and stir well to mix. Add salt to taste.
Bring the mixture to a boil, adding more water if needed, and cook about 10 minutes to let all the flavors come together.
Serve hot with some rice or rotis, or eat like a soup.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/in-my-kitchen-september-2013/