Kembu Kari Delicately spiced colocassia leaves cooked with dal This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Colocassia Leaves, Split Pigeon Pea Cuisine Karnataka Course Main Course Vegetarian Prep Time 41-50 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Kembu Kari 10-12 Colocassia Leaves 1 cup Split Pigeon Pea soaked for ½ hour 1/2 teaspoon Turmeric powder 1/2 teaspoon Red chilli powder 1 teaspoon Coriander powder to taste Salt 1 tablespoons Oil 1/4 teaspoon Mustard seeds 1-2 Dried red chillies 3-4 cloves Garlic crushed 8-10 Curry leaves 1/4 cup Coconut scraped 1 tablespoon Lemon juice Method Wash and wipe the colocassia leaves dry and trim the thick veins. Shred them finely. Boil five cups of water in a non stick pan and add the shredded leaves and drained dal. Cover and cook for twenty minutes or until the dal is tender. Stir in turmeric powder, red chilli powder, coriander powder and salt Cook further for a couple of minutes and remove from heat. Heat oil in another non stick pan and add mustard seeds. As they splutter add red chillies and garlic and sauté until garlic turns golden brown. Add curry leaves and the cooked dal and colocassia leaves and let it come to a boil. Serve hot garnished with coconut and lemon juice. Nutrition Info Calories 988 Carbohydrates 127.1 Protein 49.1 Fat 31.4 Other Fiber Fiber- 28.1gm #Coconut #Coriander powder #Curry leaves #Dried red chillies #Garlic #Lemon juice #Mustard seeds #Oil #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article