This dal has robust flavors from lots of garlic and packs a healthy punch! It’s vegan and super easy to make.
Course Dinner, Lunch, Main Course
Cuisine Indian, north indian, south indian
Keyword chana dal, Kale, kale dal
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Author Sowji'sKitchen
Ingredients
1tbspOil
1tbspMustard Seeds
1tbspCumin seeds
1tbspChana dal
1tbspUrad dal
1/4tspHing
2Dried red chili
4Large garlic Cloves
1CupToor dal
1/4tspTurmeric powder
Salt
2CupsWater
2CupsChopped Kale
1tbspTamarind juice
1tbspRed chili powder
4Green 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!