Murukku with Toasted Sesame and Cumin

In a cast-iron skillet, brown the ground turkey until crispy and deeply caramelized, breaking it into small crumbles with a wooden spoon.

Season lightly with toasted cumin and a pinch of asafoetida.

Add the cooked quinoa to the pan, tossing until it develops a nutty, slightly toasted aroma.

Fold in the shredded kale, cooking just until it wilts and turns a vibrant, deep green, retaining a slight bite.

Remove from heat immediately.

Transfer to a bowl and finish with a squeeze of fresh lemon juice to brighten the earthiness of the quinoa and kale.

Serve warm, ensuring the turkey crumbles provide a satisfying contrast to the tender, wilted greens.