Instant Pot Dal

a hand holding one ladle full of dal above an instant pot.

This Instant Pot Dal is packed with Kale! It is full of flavor, cozy, nourishing and immensely satisfying. It is fantastic way to incorporate a lot of kale; even kale haters won't mind eating it. Swap kale for spinach or make it on the stovetop.

Course Dinner

Cuisine Indian

Keyword indian dal recipe, indian kale recipes, instant pot dal, kale dal

Prep Time 15

Cook Time 20

Servings Servings

Calories 165kcal

Author Maria Doss

Equipment

instant pot

Ingredients

2 tablespoons vegetable oil
¼ teaspoon cumin seeds
½ cup chopped onion
1 to 2 garlic cloves, chopped
½ green chili optional
½ to ¾ teaspoon salt or to taste divided
½ teaspoon coriander powder
¼ teaspoon cayenne pepper powder (Indian chili powder)
¼ teaspoon turmeric powder
½ cup chopped tomatoes
½ cup Dal of choice I used an equal mix of moong and toor dal
1 bunch kale
1 to 2 tablespoons ghee

Instructions

Prep work

Chop kale - Wash kale leaves. Working with one leaf at a time, remove the mid rib and then chop the tender leaf into small pieces.
Wash and drain the daals.

Cook

Heat instant pot to saute mode. Add vegetable oil when hot and give a minute for the oil to heat up.
Add cumin seeds and let toast for few seconds. Stir in chopped onion, garlic, green chili and some salt. Cook, stirring occasionally, until it begins to turn translucent, 2 to 4 minutes.
Stir in coriander, cayenne and turmeric powders, and cook, stirring continously for a 20 to 30 seconds to toast the spices.
Press cancel, add daal, chopped kale, tomato and 2 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 12 minutes.
Open lid after a natural pressure release.
Stir in some ghee, taste for salt and add more. Using a heavy ladle, mix the cooked daal for a few times to mash it well and give a thick and creamy consistency.
Tip: If using chopped spinach instead of kale, add it at this stage, give it a good stir and cook in saute mode for 2 to 4 minutes or until the spinach has wilted.
Pro tip: Stir in a splash of coconut milk or about tablespoons of grated coconut at the end for an enhanced flavor.
Consistency - With just a few swift searches on Indian dal recipes, you'll notice many are on the thicker side. However, true authentic dals in India boast a slightly thinner consistency, perfect for mixing with rice.

Video

Notes

Adjust the quantity of kale used.

Use spinach instead of kale.

Use all moong or toor dal instead of the mix.

Skip green chilly to make it less spicy.

Stir in a splash of coconut milk or about tablespoons of grated coconut at the end for an enhanced flavor.

Nutrition