Red Kale with Potatoes, the ISKCON way

Organic Red Kale - 1 bunch
Red Potato - 1
Olive Oil - 2 tbsp
Mustard Seeds - 1/4 tsp

Hing / Asafoetida - 1/4 tsp

Urad Dal - 2 tsp
Ginger - 1 inch, finely grated
Green Chilli - 3, chopped

Roasted Chickpea Powder / dalia - 2 tsp (optional)

Turmeric - a pinch
Salt

Boil the potato in sufficient water till it is cooked but not too soft. Drain water, cut into small pieces, sprinkle some salt and keep aside.

While the potato is boiling, wash the kale well. Cut off 1 inch of the thick stems from the bottom and chop the rest of the kale leaves finely along with the stems. Keep aside.

Heat olive oil in a large skillet. Add mustard seeds, hing, green chillies, urad dal and grated ginger. Saute on low heat till the urad dal becomes light brown.

Add the chopped kale, toss on high flame till they wilt. Lower the flame, add a cup of water, cover the skillet and cook for 5  minutes.

Add the chopped potatoes, turmeric and chickpea powder, sprinkle a little water and cover and cook for 5 minutes more.

Remove the cover, drizzle a little olive oil, check the seasoning and saute on high flame for a minute. Remove and serve with brown rice and dal.