Instant Pot Kale Dal – this dal has robust flavors from lots of garlic and packs a healthy punch! It’s vegan and super easy to make. Kale is low in saturated fat and very low in cholesterol. It is also a good source of Dietary fiber, protein, iron and a very good source of vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese. If you are looking to get more leafy greens into your diet, this is the recipe for you.
This is a super simple dal recipe which you can make in 30 minutes or less. The only prep work that you have to do for this recipe is chop the kale and roughly chop some 4 large cloves of garlic.
Once you have done that, you only have to add all other ingredients to the pot and pressure cook.
As an Indian, dal is always a staple in my kitchen. I make it at least 2 to 3 times a week. Since I make it so much, I try to make it in different ways every time.
While I make toor dal very frequently, I gave it a twist this time by adding kale and garlic. It turned out really well.
Served over rice, it made such a comforting and delicious meal. I think if there’s one dish most Indians can live on- it has to be dal-chawal (lentil & rice).
Instant pot kale dal tastes amazing with all kinds of breads and rice. Together, the combination of rice, dal roti and salad makes a pefect meal. I made this recipe somtime back but never shot it. Finally, i shot this dal last week and made it my first recipe of 2020.
Dal and kale both healthy ingredients are pretty boring somtimes. But when they come together in stew, it makes a yummy side. And not to forget the spicy touch of garlic tempering .
To make this instant pot kale dal i used kale and Toordal. However, if you would like to use a different dal, try chana dal , masoor dal or moong dal.
The tempering on the dal adds taste and spice. If you would like a recipe this not very spicy, you can leave red chili powder. In this recipe i have added tamarind juice, instead of that we can also use lemon juice. But make sure while using lemon juice, please add at last after switch off the flame.
Instant Pot Kale Dal | Kale Dal
Ingredients
- 1 tbsp Oil
- 1 tbsp Mustard Seeds
- 1 tbsp Cumin seeds
- 1 tbsp Chana dal
- 1 tbsp Urad dal
- 1/4 tsp Hing
- 2 Dried red chili
- 4 Large garlic Cloves
- 1 Cup Toor dal
- 1/4 tsp Turmeric powder
- Salt
- 2 Cups Water
- 2 Cups Chopped Kale
- 1 tbsp Tamarind juice
- 1 tbsp Red chili powder
- 4 Green chili
- Curry leaves
Instructions
- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the urad dal, chana dal ,mustard seeds and cumin seeds. Let the seeds pop. It's important for the mustard seeds to pop else they taste bitter.
- Then add hing (asafetida), dried red chilies (I break them before adding to the pot), chopped greed chili ,curry leaves and roughly chopped garlic. Cook for 2 minutes until the garlic starts turning golden brown.
- Add the rinsed toor dal (split pigeon peas lentil) , turmeric powder.
- Then add 2 cups of water and mix well.
- Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 8 minutes, with the pressure valve in the sealing position. Let the pressure release naturally.
- Open the pot and press saute. Add water (This is optional) if you like thick dal don't add any water.
- Then add chopped kale and stir. Let the dal simmer on saute for 2 minutes until the leaves wilt.
- Add salt and tamarind juice into the dal and stir.
- Add red chili powder and mix well. Cook for 2 mins.
- Serve kale dal over rice, quinoa, cauliflower rice or whatever grain you prefer!
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How to make Kale Dal with Step by Step :
1.Press the saute button on the Instant Pot.
2.Once it displays hot, add the oil and then add the urad dal, chana dal ,mustard seeds and cumin seeds. Let the seeds pop. It’s important for the mustard seeds to pop else they taste bitter.
3.Then add hing (asafetida), dried red chilies (I break them before adding to the pot), chopped greed chili ,curry leaves and roughly chopped garlic. Cook for 2 minutes until the garlic starts turning golden brown.
4.Add the rinsed toor dal (split pigeon peas lentil) , turmeric powder.
5.Then add 2 cups of water and mix well.
6.Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 8 minutes, with the pressure valve in the sealing position. Let the pressure release naturally.
7.Open the pot and press saute. Add water (This is optional) if you like thick dal don’t add any water.
8.Then add chopped kale and stir. Let the dal simmer on saute for 2 minutes until the leaves wilt.
9.Add salt and tamarind juice into the dal and stir.
10.Add red chili powder and mix well. Cook for 2 mins.
11.Serve kale dal over rice, quinoa, cauliflower rice or whatever grain you prefer!
