Thick and Creamy Instant Pot Dal, loaded with kale is healthy, nutritious, packed with flavor, naturally gluten free. Kale dal is perfect for busy weeknights served with rice/rotis/parathas/naan or meal prepped for the week.
Weeknight dinner, Lunch or Meal Prep.
Instant Pot Dal with Kale
- Perfect for meal prep
- Easy clean up
A perfect recipe when I am craving for comfort food that is healthy, nutritious and filling. This kale dal is your EVERYDAY DAL yet it’s not!
It has got an SECRET ingredient (but healthy) that makes it creamy and luxurious. Almost like Dal makhani.
More Instant pot dinner recipes <— Tons of family favorites
Let us look at the ingredients :
Yellow Moong dal – It is an everyday dal in Indian cooking , cooks fast, no soaking required and healthy.
Kale – This recipe uses ONE WHOLE BUNCH of kale. That’s a load of kale!!! My 3-quart instant pot was filled to the brim and I had to push it down when stirring.
Spices – Coriander powder, cayenne pepper powder, turmeric powder
Onion, garlic, tomato – Staples of Indian cooking
Coconut milk – The secret ingredient for creaminess and more luxurious dal.
Butter – Salted or unsalted
How to make Instant pot dal?
1.Heat instant pot to saute and add vegetable oil. Give a minute for the oil to heat up and then toast cumin seeds.
2. Saute chopped onion and garlic.
3. Add coriander, cayenne and turmeric powder, cook for couple of minutes for the spices to toast.
4. Add tomatoes and stir for few minutes, until mushy.
5. Add rinsed and drained dal.
6. Add chopped kale ( one whole bunch)
7. Add water and stir well.
8. Close and cook for 10 minutes and then natural pressure release or after 6 minutes.
9. Let instant pot to saute mode again, stir in coconut milk , sugar and salt. Let boil for few minutes, to thicken.
Done and DONE.
I love use kale in everyday cooking like Instant Pot Chicken and Kale Curry. It easily available year round and one of the health foods recommended by all leading health experts.
What do you do with the remaining can of coconut milk?
Transfer to a container and refrigerate for up to 3 days or freeze for up to a month. Thaw before using.
Here are few more suggestions that use coconut milk:
More Indian Dinner Ideas:
Instant Pot Dal with Lots of Kale
- 3 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1 cup chopped onion
- 3 garlic cloves, chopped
- 1 and 1/2 to 2 teaspoons salt or to taste, divided
- 1 teaspoon coriander powder
- 1/2 to 3/4 teaspoon cayenne pepper powder (Indian chili powder)
- 1/2 teaspoon turmeric powder
- 3/4 cup chopped tomatoes
- 1 cup Yellow Moong dal, rinsed and drained
- 1 bunch kale (6 to 8 stems), ribs removed and chopped
- 1/4 cup + 2 tablespoons coconut milk
- 1 to 2 tablespoons butter
- 1/4 teaspoon sugar
- Heat instant pot to saute mode. Add vegetable oil when hot, give a minute for the oil to heat up. Add cumin seeds and let toast for few seconds.
- Stir in chopped onion, garlic and 1/2 teaspoon salt. Cook (stirring occasionally), until it begins to turn translucent. Stir all three spice powders (coriander, cayenne and turmeric), stir for a few seconds and then followed by chopped toamtoes. Cook for about 3-5 minutes, until tomatoes get mushy.
- Press cancel, add yellow dal, chopped kale and 3 cups of water. Give a good stir. Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 10 minutes. After 10 minutes, let Instant pot in the warm mode for 6 minutes. Turn valve to venting to release pressure. (Or let do a natural pressure release).
- Press saute again, stir in coconut milk, butter, sugar and more salt to taste. Let it come to a boil, cook for few minutes until thickened to desired consistency. (Dal will continue to thicken as it cools)
- Serve dal with rice/ rotis / whole wheat paratha
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