3oz.Kale Leaves or 80 grams / 2 cups firmly packed chopped Kale
Other Ingredients
1½cupWatermore as needed
¾teaspoonSaltadjust to taste. You may need to add more
¼teaspoonChili Powderoptional and add accordingly
1 - 2tablespoonLime 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.