Collard greens dal and Click

These days I am trying to use greens at least once in a week. Because, I find it difficult to do shopping everyday, whenever I buy greens, I have to finish them off in one or two days. Usually I buy spinach, but this time I bought green collard greens. I had no idea what to cook with them, but I was in a mood to cook something new. So I came up with this.

When cooked these in cooker, a very familiar aroma started filling the kitchen. I thought they smell/taste a lot like kohlrabi(navalkol). Unlike spinach, they don’t become completely mushy after cooking. We loved this dish.

Now about click – A monthly photo event organized by Bee and Jai at Jugalbandee. I haven’t been participating in it even though I wanted to, for a while now :(. Last month, V even clicked a beans picture for it, but I remembered about it only after the last date. This month’s click is a special edition for raising funds for Briana. So far 54% of the amount is collected, still 46% to go. So my sincere request to all of you to please chip in as much as you can, and thanks for the tremendous support you’ve shown so far.

Toor dal is only next to the white rice when it comes to ‘food ingredient priorities’ in our households. These are the pictures of the cooked dal, you can spot the small onion in the first pic. I love all of the following 3 pictures. Let me know which one you like the best.

Update: The above picture goes to click.

Note : Many of my readers who read about ‘click’ asked me if it is a kind of ad program, and we would get some money if you “clicked” on the link. That is not how it works. Please read about the photo event from or from the link in the right sidebar.

2 cups chopped green collard greens
1/2 cup onion
1/2 cup tomato
1/2 cup + 1/2 tea spn chana dal
1/2 cup moong dal
1/2 cup toor dal
1 tea spn chili powder
A pinch turmeric
1/2 tea spn urad dal
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
1/2 tea spn methi seeds
A pinch asafoetida
2-3 kokum pieces

Cook 1/2 cup chana dal, toor dal, moong dal with turmeric in cooker. Cook greens. I used two cooker vessels, placed the dals in the bottom one and greens in top one.
Heat oil and fry chana dal, methi seeds, cumin seeds, mustard seeds, urad dal, coriander seeds, asafoetida. Grind to a powder.
Heat oil and fry onions. When they are brownish, add tomato and cook. Add dal, greens, chili powder, kokum, ground powder, salt and cook.
Serve hot.

Serves : 5-6
Preparation time : 30mins

Update: The first picture goes to click :). Thanks for all your feedback.

19 thoughts on “Collard greens dal and Click”

  1. Thanks for posting. Incidentally, I tried this on my own by accident a few months back, unsuccessfully. How long are the greens cooked? I don’t have inserts for pressure cooker like you mention, so I have to use a different vessel. When I made it, the greens came out very stiff.. it’s best to cook the greens in the pressure cooker? Thanks.

    Shilpa: Jeniffer, I think it is best to cook in pressure cooker as the greens take a long time. Cook it for same amount of time as dal.

  2. sowmya venkatesh

    1st one looks great with onion on it… but 2nd one is more colorful and the texture of dal looks perfect… 🙂

  3. Is that a new kadayi I see? Beautiful piece. I like the triplet of dhals you used here- I prepared something similar a few weeks back. It looks so delicious! Kohlrabi and collards are actually the same species, but each were developed differently, hence the same flavour! I love them too…

  4. This recipe is great. This is the first time I tried cooking collard greens. And am loving it. However, I could not pound the dals and the spices to a fine powder. It is very coarsely ground.
    But nevertheless, fabulous dish 🙂

  5. Made this today with spinach and it was just soooo good and fragrant. Next time will have to try with collard greens. Thank you for the recipe.

  6. Another recipe to use collard greens as per Syrian cuisine is as below;
    – 1.5 cup of pink lentil “skinned and split lentils”
    – 0.25 cup of rice, starch in rice will give the desired thick structure for the soup
    – 300 gr of chopped parsley
    – 500 gr of chopped collard greens
    – Juice of 2 lemon.
    – 1 table spoon of finely chopped garlic to be added to the soup later on
    – 1 table spoon of chopped garlic to be fried with oil and added to soup before serving
    – According to your taste add red chili powder, salt
    – Cooking oil of fat
    Boil lentils and rice in water and add few pieces of whole garlic and some chili, keep it to boil for about 30 min then use an electrical blender to mash the mix.
    Now add the chopped parsley and collard greens and keep boiling for another 20 min, now add the finely chopped garlic and lemon juice.
    Finally fry the chopped garlic in good quantity of cooking fat or oil till garlic becomes golden in color then add to soup bowl.
    This dish must be served with a slice of lemon for those who like and dried bread crumbs, it is rich in proteins through lentils and in vitamins and fibers through added greens.
    I hope you’ll like it,

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