Place the mustard or olive oil in a medium saucepan or pot over medium heat.
Once the oil is hot and shimmering, add the asafetida and let it sizzle for 5-10 seconds.
Add the dried red chili and the fresh green chili.
Stir for about 30 seconds until the red chili darkens slightly and becomes fragrant.
Add the sliced onions and sauté, stirring occasionally, until they turn soft and golden brown.
Add all the prepared kale to the pot, followed by the 2 cups (480 ml) of water and the salt.
Stir everything together and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 30 minutes, or until the kale is perfectly tender and has absorbed the flavors.
Drain any excess liquid (or reserve it as a flavorful broth) and serve the kale warm.
Don't discard the cooking liquid! This 'Haak' broth is delicious and nutritious. You can sip it as a light soup or use it to moisten the rice it's served with.
