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Kale dal served with a tempering of fried garlic and red paprika on top. The bowl of dal is placed over a burlap map. Rice and veggies served in wooden bowls by the side.
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Kale Dal

This Indian style Kale and red lentils is a fantastic nutrition packed dish for any day. Perfect for batch cooking and weeknight dinners with naans or plain rice.
Prep Time30 minutes
Cook Time20 minutes
Course: Main Course, Mains
Cuisine: Indian
Servings: 6
Calories: 123kcal

Equipment

  • 1 6 quart Instant Pot or pans for cooking on stovetop
  • 1 set of measuring cups and spoons
  • 2 Ladles
  • 1 small frying pan

Ingredients

For soaking the lentils

  • 3/4 cup red lentils 1 cup =240 ml
  • 2 cups warm water

For the dal

  • 1.5 tbsp vegetable oil or any neutral flavored oil.
  • 2 bay leaves
  • 1/2 inch cinnamon stick
  • 1.5 tsp cumin seeds
  • 3/4 cup onions finely chopped
  • 1.5 tsp ginger garlic paste
  • salt to taste
  • 1.5 tsp red paprika
  • 1 tsp garam masala
  • 1.5 tsp ground coriander
  • 1 tsp ground turmeric
  • 1.5 tbsp tomato paste
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped scallions
  • 4 oz chopped kale
  • 2 oz chopped swiss chard
  • 2 cups water

For tempering

  • 1 tsp oil
  • 2 tbsp garlic chopped
  • 3/4 tsp cumin seeds
  • 1/2 tsp sweet paprika

Instructions

Prep work

  • Place the red lentils in a colander and wash well.
  • Transfer to a bowl, add warm water and let it soak for 30 minutes.
  • While this soaks, prep the vegetables and gather up the remaining ingredients.

Instant Pot Kale Dal

  • Insert the inner pot into the Instant Pot.
  • Turn on SAUTE MODE- NORMAL and set the timer for 8 minutes.
  • Add the oil and wait for the display to read HOT.
  • When ready, add the bay leaf, cinnamon stick and cumin seeds.
  • Stir once and wait for them to splutter.
  • Tip in the onions and ginger garlic paste along with the salt.
  • Stir to combine.
  • Continue to cook this until the onions are pink and soft.
  • Add the spice powders (Garam masala, ground turmeric, red paprika and ground turmeric).
  • Add the tomato paste now and give a quick stir. Mix well. Cook this for 20 seconds.
  • Immediately tip in the chopped scallions, cilantro, kale and chard.
  • Saute for 1 minute until the greens are wilted.
  • Drain the soaked lentils.
  • Add the lentils along with 2 cups of water.
  • Stir well to combine.
  • PRESS CANCEL.
  • Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
  • Close the Instant pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK- HIGH PRESSURE and set the timer to 8 minutes.
  • Allow the cooking cycle to complete.
  • When done, wait for NATURAL PRESSURE RELEASE.
  • Open the lid when the pressure has released naturally.
  • Gently mash the dal well.
  • Heat a small pan with 1 tbsp oil.
  • Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.
  • Do this on medium flame.
  • When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.
  • Switch off the flame and add 1/2 tsp sweet paprika.
  • Immediately add this mixture to the dal.
  • Stir well to combine.
  • Serve hot.

Stove top Dal

  • Follow the prep work.
  • Drain the soaked lentils and add this to a heavy bottomed saucepan along with 3 cups water.
  • Cook on medium heat until the lentils are fully mushy and tender.
  • This takes anywhere between 15 to 20 minutes.
  • When the dal has cooked completely, mash it gently to make it creamy. Set aside.
  • Heat a heavy bottomed pan or a 5 quart Dutch oven with oil.
  • Add the whole spices and wait for them to crackle.
  • Tip in the onions and ginger garlic paste.
  • Stir to combine and saute till onions are pink and soft.
  • Now, add the ground spices, tomato paste along with the salt and give a quick mix.
  • Immediately, tip in the chopped greens.
  • Mix well and continue to saute them till they are wilted.
  • This takes 2 to 3 minutes.
  • Now, add the cooked lentils mixture.
  • Stir to combine.
  • Simmer on medium heat for 5 to 6 minutes, stirring often.
  • Switch off the flame.
  • Heat a small pan with 1 tbsp oil.
  • Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.
  • Do this on medium flame.
  • When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.
  • Switch off the flame and add the sweet paprika.
  • Immediately add this mixture to the dal. Stir well to combine. Serve hot.

Notes

  1. Lentils do not cook well when we add salt to it. For this reason, you must soak the lentils prior to cooking them. This is especially true for all Instant Pot Dal recipes.
  2. You can add vegetable stock instead of water for a more flavorful dal.
  3. Use 3/4 cup finely chopped fresh tomatoes instead of the tomato paste if you do not have tomato paste.
  4. The tempering step is optional but highly recommended. 
  5. Always discard the middle rib in kale and use only the leafy part.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 123kcal | Carbohydrates: 20g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 77mg | Potassium: 471mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3050IU | Vitamin C: 27mg | Calcium: 102mg | Iron: 3mg
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