I came back to NJ after a month long getaway to India. I won’t call it a vacation as I was partly working. But it was bliss to be surrounded by familiar sounds, aromas and the heat. It was rejuvenation for all senses, put together. When we left, we had set up a self watering system for the plants and we came back to a well nourished garden. Kale, bell peppers, green peppers, curry leaf plants which had survived, plantain with new leaves, tomatoes.. I couldn’t have been happier. I made a quick Kale poriyal/ stir fry with a couple of baby red bell peppers, lots of green chillies and a little bit of cooked frozen dal. And I made it the OPOS© way which meant a flavorful dish in bright colors in 6 mins flat. That’s magic, if you ask me.
Onto the recipe:
OPOS© Kale Poriyal:
In a standardized 2L pressure cooker, layer as follows:
L1: 1 tsp oil
L2: 3 tbsps water
L3: Half of a medium red onion, sliced
L4: about 12 stalks kale, chopped
L5: 2 small red bell peppers and 10 green chillies, chopped
L6: 1/3 cup cooked and frozen dal and salt
Cook on high for 3 whistles and release pressure immediately. Stir and optionally add tadka.