It’s still very cold and very snowy here, so fasting meals continue to be spicy and colourful to compensate!

Today’s is a warming matar dal, similar to the one I featured back in 2012, but with winter kale instead of summer’s zucchini.

Matar Dal with Kale

Matar dale with kale (serves 1)

Ingredient Calories per serving
¼ cup yellow split peas 168
1 tbsp butter or oil 100
1 onion, diced 47
1 red chilli pepper, sliced 3
1 tsp cumin seeds 8
1 tsp mustard seeds 15
½ tsp allspice 2
½ tsp turmeric 4
25g kale, chopped 12

Total calories per serving: 365

Method: Rinse peas and place in a pan with enough water to cover the peas to the depth of half an inch/1 cm (about one and a half cups). Bring to the boil and then simmer for 20-30 minutes or until the peas are tender – or cook for 10 minutes in a pressure cooker.

Heat the oil in another pan and stir in the onion, cooking on a low heat for 5-10 minutes until they have softened. Stir in the chilli pepper, then the spices. Raise the heat and cook for a few minutes until the spices become fragrant, then lower the heat and stir in the kale and cook until the kale is soft. Stir in the cooked split peas, which by now should be cooked. If the peas are too watery, strain off some of the liquid before adding them to the curry.

I served mine over rice, which adds another 170 calories to the total.