This kale dal (lentil) recipe is hearty, super healthy & yummy! One day when I was struggling to figure out what to do with this massive bunch of kale in my fridge, I decided to throw it in my dal, BEST DECISION EVER! This has now become one of my favorite dal recipes and I get kale especially to make this. I love to eat it with roti/chapati (flat bread) with ghee, rice or even my sourdough toasted with some butter.
Recipe
- Prep Time: 20-25 minutes
- Total Time: 60 minutes
- Serves: 4
Ingredients
- 1 Cup Yellow Split Peas (Chane ki dal)
- 1/2 Cup Split Yellow Mung Beans (Dhuli Moong ki dal) OR Split Pigeon Peas (Toor Dal)
- Water (as required for boiling)
- 2 tbsp Vegetable/Coconut Oil (or Ghee)
- 1 tsp Salt (add to taste)
- 5-6 Garlic Cloves
- 1 tbsp Ginger roughly chopped
- 1 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 2-3 Whole red dried chilli
- 1 Medium Onion diced
- 1 tsp Turmeric Powder
- 1 Medium Tomato diced
- 1 Kashmiri red chilli powder
- 2 tsp Garam masala
- 1 tsp Asafoetida powder (hing)
- 2-3 Cups Roughly chopped kale
- To garnish optional- Ghee (Clarified butter), Chilli Oil, Coriander
Steps
- Start by boiling the lentils. Add both lentils to your pressure cooker, along with water (2 inches above the lentils), garlic cloves, roughly chopped ginger, some salt and 1 tbsp of oil (or ghee). Cook until lentils are tender. In my old pressure cooker I wait for two whistles, then turn the heat off and let the steam release itself completely before opening the lid.
- While the lentils are boiling, in a separate pan we'll prepare our masala, add 1 tbsp of coconut oil and set the heat to medium to high.
- After the oil is melted, add cumin seeds and mustard seeds. Cook until cumin seeds are slightly draker and mustards seeds have started popping.
- Then add whole red chillies, followed by diced onion and saute for 2-3 minutes. Add turmeric to the onion and cook for a minute or two, then add diced tomato, red chilli powder, garam masala, hing and add salt as required, cook this until you see oil separating from the masala (this should take about 10 minutes).
- Roughly chop fresh kale and add to the cooked masala. Cook for 5-10 minutes.
- Then combine the kale & masala mix with boiled lentils and cook until you get the right consistency. If you accidently overcooked the lentils, simply add some hot water and adjust until you get the thickness you like.
- Garnish with ghee, chilli oil and coriander (all optional) and serve with roti (flat bread) or rice or even a slice of toasted sourdough. Enjoy the goodness! 🥰
