Kale Dal (Indian Spiced Lentils with Kale)
This kale dal is a simple Indian lentil dish made with toor dal, kale, and everyday spices. Kale dal works well for both stovetop and Instant Pot cooking.
Servings 4
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
Tested Tips from My Kitchen
- 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
Calories: 136kcal | Carbohydrates: 23g | Protein: 8g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 628mg | Potassium: 40mg | Fiber: 6g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg
