Do you ever wonder how to use kale in Indian cooking without overpowering its taste? Kale dal is one of the easiest and most comforting ways to do that. This recipe pairs soft toor dal with gently spiced kale for a simple, everyday dish.
This recipe is forgiving, flexible, and perfect for busy weekdays. You don't need fancy ingredients or a long prep time. If you are new to Indian dals, start with the best lentils for Indian cooking guide.
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Why Kale Fits So Naturally into Dal
Kale dal works well because the earthy flavor of kale blends smoothly into cooked lentils without taking over. I often use this method when I want to add greens without changing the comfort-food feel of dal.
This approach is similar to my other greens-based lentils, like spinach dal and amaranth dal, but kale holds its texture a bit better.
Another reason this recipe works is its flexibility. You can make it either on the stovetop or in the Instant Pot without changing ingredients.
If you enjoy pressure-cooked lentils, you might also like my Instant Pot dal recipes roundup. For a deeper understanding of lentils and water ratios, the ultimate guide to Indian dal is a great resource to bookmark.
Happy Cooking!
-Sravanthi
Detailed Steps
Here I am showing how to make this kale dal using the stovetop method. For Instant Pot instructions, please check the recipe card.
Step 1: Gather all ingredients. Rinse dal and cook with 3 cups of water until soft and mushy (20-25 minutes). You can pressure cook the dal in the Instant Pot for 5 minutes on high pressure.
Step 2: Heat oil in a pan.
Step 3: Add mustard seeds and cumin seeds; let them splutter. Add garlic and sauté until golden.
Step 4: Add chopped kale and let it cook for 3 to 4 minutes.
Step 5: By this time, the kale will be wilted.
Step 6: To this kale mixture, add cooked dal,
Step 7: Now add turmeric, coriander powder, chili powder, and salt.
Step 8: Stir and simmer for 5 minutes.
Adjust seasoning and serve hot.
Serving Tips
At home, this kale dal is typically part of a simple, comforting meal accompanied by rice and a vegetable side. It also works well for lunch boxes the next day.
- While I make this dal in the Instant Pot, I cook basmati rice in the rice cooker. You can even cook quinoa in the rice cooker and serve it with this dal.
- Pair with whole wheat Indian flatbread or veggie-loaded zucchini paratha or pumpkin paratha.
- I like to add a fresh side like a fresh veggie salad or any of the Indian salads.
- My kids love to have this meal with a spoonful of pumpkin raita.
Recipe
Kale Dal (Indian Spiced Lentils with Kale)
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Ingredients
- 1 cup toor dal split pigeon pea lentils
- 3 cups water
- 1 cup kale chopped
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 tablespoon garlic chopped
- 1 teaspoon oil
- 1 teaspoon salt adjust to taste
Instructions
Instant Pot Method
- Start the Instant Pot in saute mode. Add oil and once it is hot, add mustard seeds and cumin seeds; let them splutter.¼ teaspoon mustard seeds, 1 teaspoon oil, ¼ teaspoon cumin seeds
- Add garlic and sauté until golden.1 tablespoon garlic
- Add kale, turmeric, coriander powder, chili powder, and salt. Sauté for 2-3 minutes. Remove the kale mixture and set it aside.1 cup kale, ½ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon turmeric powder, 1 teaspoon salt
- Add rinsed dal and 3 cups of water into the Instant Pot. Cook on high pressure for 5 minutes. Let the pressure release naturally, or manually release the pressure after 5 to 10 minutes.1 cup toor dal, 3 cups water
- Add the sautéed kale mixture back into the cooked dal. Simmer on sauté mode for 3 to 4 minutes.
- Mix well and serve hot with rice or flatbread.
Stovetop Instructions
- Rinse the toor dal well and cook it with 3 cups of water until soft and mushy, about 20 to 25 minutes.1 cup toor dal, 3 cups water
- If using an Instant Pot, pressure cook the dal on high pressure for 5 minutes and let the pressure release naturally.
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.¼ teaspoon mustard seeds, 1 teaspoon oil, ¼ teaspoon cumin seeds
- Add the chopped garlic and sauté until lightly golden and fragrant.1 tablespoon garlic
- Add the chopped kale to the pan and cook for 3 to 4 minutes, stirring occasionally. The kale will soften and wilt nicely.1 cup kale
- Add the cooked dal to the pan and mix well. Stir in turmeric powder, coriander powder, red chili powder, and salt.½ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon turmeric powder, 1 teaspoon salt
- Let the dal simmer for about 5 minutes so the flavors come together. Adjust seasoning if needed and serve hot.
Notes
- Add kale after pressure cooking to avoid overcooking.
- Lightly mash the dal for a creamier texture.
- Let the dal rest for 5 minutes before serving to help flavors settle.
- This kale dal pairs beautifully with steamed basmati rice or Indian flatbread for a simple, satisfying meal.
- Always rinse dal well before cooking.
- Add a squeeze of lemon juice before serving for extra freshness.
- You can substitute kale with spinach or amaranth leaves.
Nutrition
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Have you tried Kale Dal yet? I would love to hear how you served it or what greens you used. Leave a comment below, and also check out my pumpkin dal and yellow lentil dal for more everyday dal ideas.
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