Instant Pot Dal

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 jalapeno or serrano (optional)
½ to ¾ teaspoon salt or to taste divided
½ teaspoon coriander powder
¼ teaspoon cayenne pepper 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 small bunch kale
1 to 2 tablespoons ghee
2 tablespoons freshly grated coconut (optional)

Instructions

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.
Dal. Wash and drain the daals.

Instant Pot Method

Saute aromatics. Heat the instant pot to saute mode. When hot, add vegetable oil and let it heat up for a minute. Add cumin seeds and let toast for few seconds. Stir in chopped onion, garlic, green chili pepper and some salt. Cook, stirring occasionally, until translucent, 2 to 4 minutes.
Cook spices. Stir in coriander, cayenne and turmeric powders, and cook, stirring continuously for 20 to 30 seconds to toast the spices.
Pressure cook. Press cancel, add daal, chopped kale, tomato and 1 ½ cups of water. Give a good stir. Close and lock the lid, making sure the valve is set to sealing. Select the manual setting (or pressure cooker) for 12 minutes.
Finish. Open the lid after the pressure releases naturally. Stir in some ghee, coconut (if using), and salt, as needed. Using a heavy ladle, mix the cooked daal for a few times to mash it well and give a thick and creamy consistency.
👉 My mom always added freshly grated coconut at the end when cooking dal with greens — it instantly elevates the flavor and makes it so delicious.

Stovetop Instructions

Saute aromatics. Place a large saucepan over medium heat with oil and let it heat up. Add cumin seeds and toast for a few seconds. Stir in chopped onion, garlic, green chili pepper, and some salt. Cook, stirring occasionally, until translucent, 2 to 4 minutes.
Cook spices. Stir in coriander, cayenne and turmeric powders, and cook, stirring continously for a 20 to 30 seconds to toast the spices.
Cook. Add daal, chopped kale, tomato and 2 cups of water. Mix and bring to a boil. Cover with a tight-fitting lid, reduce heat to low, and simmer gently for 30 to 45 minutes, until the dal is very soft. Stir 2 or 3 times during cooking.
Finish. Stir in some ghee, coconut (if using), and salt, as needed. Using a heavy ladle, mix the cooked daal for a few times to mash it well and give a thick and creamy consistency.
👉 My mom always added freshly grated coconut at the end when cooking dal with greens — it instantly elevates the flavor and makes it so delicious.

Video

Notes

Spinach - If using chopped spinach instead of kale, add it at the final stage, and let it cook for 2 to 4 minutes or until the spinach has wilted.

Vegan - Use vegan butter instead of ghee. The rest of the recipe is naturally vegan.

Daal - You can use only toor dal or only moong dal instead of combining the two.

Nutrition