Kale Dal
Kale and toor dal cooked together is a nutritious side dish. A great way to include kale in Indian cuisine.
Servings 3
Calories 199kcal
Equipment
- Pressure Cooker
- Saucepan
- Knife and cutting board
Ingredients
To Cook Dal
- ½ cup Toor Dal
- 3 Green Chilies Chopped
- 1 teaspoon crushed Garlic
- Few Coriander leaves chopped
- 1 cup Water
- 1 tsp Oil
Tempering
- 1½ tablespoon Oil
- 2 Dry Red Chilies broken into two
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin/Jeera Seeds
- ½ medium sized Onion diced
- 2 teaspoon crushed Garlic
- ¼ – ½ teaspoon Turmeric Powder
- 3 oz. Kale Leaves or 80 grams / 2 cups firmly packed chopped Kale
Other Ingredients
- 1½ cup Water more as needed
- ¾ teaspoon Salt adjust to taste. You may need to add more
- ¼ teaspoon Chili Powder optional and add accordingly
- 1 - 2 tablespoon Lime Juice
Instructions
Cooking Dal - Stovetop Pressure Cooker
- Wash the dal and pressure cook it with green chilies, garlic, cilantro and 1 cup of water until soft. In my pressure cook it takes 7 whistles and then 3-4 minutes on low flame to fully cook the dal.
- Once the dal is cooked, let the pressure release from the cooker, before opening it.
Cooking Dal - Instant Pot (IP) or Electric Pressure Cooker
- Take dal and all the ingredients listed under 'To Cook Dal' and pressure cook for 8 minutes. That is Pressure Cook / Manual mode. Let pressure release naturally.
Rest of the Preparation
- While the dal is cooking, pluck the leaves and discard the stems from the bunch of kale. Wash the leaves and chop it. Cut the rest of the ingredients required for the preparation.
- In a sauce pan or a frying pan, heat oil for tempering. Add red chilies, cumin seeds, mustard seeds, curry leaves and let the seeds splutter.
- Add onion and sauté for a minute until the onions are translucent.
- Add garlic, turmeric powder, salt and sauté well.
- Add kale leaves and sauté for a minute or two, until the leaves shrink into almost half the original quantity.
- Add the dal and mix well. Add water and cook on medium flame for 8-10 minutes until the kale is fully cooked. If using IP, add the tempering to dal, switch to Suate mode and follow rest of the steps.
- Add lime juice and cook for another 2-4 minutes and turn of the heat.
- Serve with steaming rice with a dollop of ghee or with some rasam. This dal will go well with roties too.
Video
Notes
- Dal - I use toor dal but you can use moong, masoor or chana dal.
- Kale - Discard the hard stalk of kale and use only the leaf and tender stalks. If using thick stalk, pressure cook along with dal.
- Ghee - This is a vegan recipe and if dairy is ok, use half oil and half ghee.
- Lime Substitute - Use 1 big tomato or 1 cup of chopped raw green mango.
- Consistency - Adjust the consistency depending on how you serve. Make it thick and serve with rasam or make it semi liquid. Both go well with rice and roti.
- Nutrition - Values mentioned are approximate.
Nutrition
Serving: 0.75cup | Calories: 199kcal | Carbohydrates: 25g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 787mg | Potassium: 216mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2983IU | Vitamin C: 46mg | Calcium: 78mg | Iron: 2mg