Kale Egg Rice or Kale Scrambled Eggs

Now, this is a very healthy and nutritious dish…

Last week, while grocery shopping I piled up more green veggies on my cart than anything else. Kale, spinach, lettuce, swiss chard etc were my healthy picks. Every time I look at these greens, one dish that rolls in to my mind is Kerala style Thoran or veggie stir fry with coconut. While getting ready to make a dish with kale, part of my mind was constantly hit with the idea of making thoran. Well, the other part of mine which loves to try variety took a totally different route.

I did follow some of the thoran preparation style. First cooked the kale with coconut and spices, then for a twist I added egg and rice to it. It was a complete dish with greens, eggs and rice. This can be eaten just as it is along with yogurt or pickle or if you insist on having a non-veg along with it, you could serve this as a side dish.

You could try this recipe without adding the rice, here is the picture of Kale scrambled eggs:

Kale Egg Rice

Ingredients:

• Oil- 2 tbsp
• Mustard seeds- 1 1/2 tsp
• Urad Dal- 1 tbsp
• Chana dal- 1/2 tbsp
• Whole red dry chili- 2
• Curry leaves- 2 sprigs
• Onions, chopped- 2 small (or use small onions chopped- 15 no’s)
• Kale, rinsed and chopped- 1 bunch
• Coconut, grated- 3/4 cup
• Chili powder- 3/4 tsp
• Turmeric powder-1/4 tsp
• Coriander powder- 1 1/2 tsp
• Eggs- 2 ( you could also use just egg whites)
• Cooked white or basmati rice- 2 cups
• Salt- to taste

Instruction

1. Have cooked basmati or white rice ready.
2. Place a wok over medium heat, add oil and let it turn hot.
3. Add mustard seeds and let it splutter.
4. Add chana dal, saute till it gets light golden in color.
5. Add urad dal, saute.
6. Add whole red dry chilies and curry leaves, saute.
7. Let the urad dal and chana dal turn light brown in color.
8. Add onions and litte salt, saute till onions turn slight translucent.
9. Add rinsed and chopped kale to the onions.
10. Cover the wok with a lid, cook till kale turns tender.
11. If it gets too dry add little water to it.
12. Add grated coconut and stir fry till coconut gets cooked, for about 3 minutes.
13. Add chili powder, turmeric powder and coriander powder to it, combine everything well.
14. Pile up the cooked kale to one side of the wok.
15. Now, add beaten eggs or egg whites to the wok.
16. Scramble the eggs and combine with the cooked kale.
17. Taste and add salt if needed.
18. Add cooked rice and combine well.
19. Cook for a couple of minutes and remove from the heat.
20. Transfer to a bowl, serve hot with yogurt, pickle etc.

Tips:

• If you don’t want to combine with the rice, you can skip this step and make the kale scrambled eggs.
• I’ve also tried this recipe with broccoli (chop broccoli into small florets), spinach or any other green leafs.

Kale Egg Rice or Kale Scrambled Eggs

 

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Ingredients

• Oil- 2 tbsp
• Mustard seeds- 1½ tsp
• Urad Dal- 1 tbsp
• Chana dal- ½ tbsp
• Whole red dry chili- 2
• Curry leaves- 2 sprigs
• Onions, chopped- 2 small (or use small onions chopped- 15 no's)
• Kale, rinsed and chopped- 1 bunch
• Coconut, grated- ¾ cup
• Chili powder- ¾ tsp
• Turmeric powder-1/4 tsp
• Coriander powder- 1½ tsp
• Eggs- 2 ( you could also use just egg whites)
• Cooked white or basmati rice- 2 cups
• Salt- to taste

Instructions

1. Have cooked basmati or white rice ready.
2. Place a wok over medium heat, add oil and let it turn hot.
3. Add mustard seeds and let it splutter.
4. Add chana dal, saute till it gets light golden in color.
5. Add urad dal, saute.
6. Add whole red dry chilies and curry leaves, saute.
7. Let the urad dal and chana dal turn light brown in color.
8. Add onions and litte salt, saute till onions turn slight translucent.
9. Add rinsed and chopped kale to the onions.
10. Cover the wok with a lid, cook till kale turns tender.
11. If it gets too dry add little water to it.
12. Add grated coconut and stir fry till coconut gets cooked, for about 3 minutes.
13. Add chili powder, turmeric powder and coriander powder to it, combine everything well.
14. Pile up the cooked kale to one side of the wok.
15. Now, add beaten eggs or egg whites to the wok.
16. Scramble the eggs and combine with the cooked kale.
17. Taste and add salt if needed.
18. Add cooked rice and combine well.
19. Cook for a couple of minutes and remove from the heat.
20. Transfer to a bowl, serve hot with yogurt, pickle etc.

Notes

If you don't want to combine with the rice, you can skip this step and make the kale scrambled eggs.
I've also tried this recipe with broccoli (chop broccoli into small florets), spinach or any other green leafs.

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