Kale Dal – Indian Kale Recipes

Kale Dal is an Indian style Kale and lentil stew. This simple and nutritious dish is a wonderful way to incorporate greens like kale and chard in your diet. You can make this in the Instant Pot or on the stove top. Either ways, this hearty vegan dal is a weeknight lifesaver. 

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

Jump to:

• Kale in Indian recipes
• Ingredients
• Variations
• Shelf life, storage and freezing
• Dietary Specifications
• Calories in Dal
• Serving suggestions
• Recipe Notes
• Method
• Instant Pot Kale Dal
• Stove top Dal
• Explore More Dal Recipes
• Kale Dal

Kale in Indian recipes

Before we make this Dahl,  let us talk a bit about kale, shall we? If you are new to this leafy green vegetable, kale is a nutrition powerhouse and is common in US and Australia as well.

While it is not very popular in Asia, it is slowly gaining its sweet spot among the superfoods list. While there are so many types of kale, curly kale is the most common.

If you are wondering why there is so much hype about this, it is because kale is rich in calcium, Vitamins A, B and K. For expats and immigrants living in the west, this vegetable can be confusing or intimidating. This is because it is not grown locally in India.

Let me explain how you can use kale in Indian recipes. This dal is a good place to begin with. Kale has a distinct flavor and can take sometime to get used to. So, I recommend that you begin using kale with other green leafy veggies in the beginning.

Here are some great ways to add kale to Indian recipes-

1. Combine kale with potatoes in this classic Jeera Aloo recipe. Simply prep and chop kale and add it along with the potatoes and saute till they are wilted. Voila, we have kale Aloo.
2. Add some to Chana Masala or in this Mangalorean style chickpea curry.
3. You can also make south Indian style Keerai Kootu by using kale instead of spinach.

Ingredients

Here is a quick overview of what we need to make this dal-

1. Red lentils or Masoor Dal are easily available and so versatile. Apart from that, they are also full of complex carbohydrates and protein. You can also use moong lentils or green lentils in this recipe. 
2. Oil – Traditionally, we use Ghee to make dal in India. However, I intend to use oil since I prefer the vegan version. 
3. Onions- No dal is complete without them. Red onions are my first choice for most Indian style Dal recipes. But white or yellow onions will work well here too.
4. Garlic- A generous amount of garlic in any Dal not just adds flavor but also aids digestion and reduces bloating and gassiness.
5. Whole spices- Like any Indian dish, this dal also calls for cumin seeds, bay leaf and cinnamon.
6. Ground spices- A simple combination of red paprika, garam masala, ground coriander and turmeric are all we need for making this dish.
7. Spring onions and cilantro- scallions aka spring onions have a mild sweet flavor while cilantro has a delicate citrussy but slightly pungent flavor. Both of these greens add so much oomph to this dal. 
8. Swiss chard- I love sneaking in veggies to any meal. Dal is a great way to include veggies and still make a wholesome meal without having to wash some 200 dishes. Which is why I tend to always use a mix of greens in these kind of dishes. You can skip the chard if you want or you can even add baby spinach or other leafy greens of your choice. Beet greens are excellent here too.
9. Curly kale- And finally, the boss of this recipe- curly kale. While using kale, always discard the middle rib since this is tough and fibrous. This also has a slight bitter after taste. So discard the rib and use only the leafy part.

Variations

Why should a recipe be made in just one way, eh? When it comes to creativity and cooking, the sky is the limit. Here are some different ways to jazz up this every day dish-

1. Use a combination of kale and other leafy greens like water spinach, baby spinach, collard greens, watercress or beet greens. You can even add leeks.
2. Looking for a no onion and garlic recipe? You can skip the onions, spring onions and garlic in this recipe. Add just the greens along with 2 tbsp tomato paste or 1/2 cup finely chopped fresh tomatoes or 1.5 tbsp tamarind paste. Proceed with the rest of the recipe as directed here.
3. You can use green lentils, whole brown lentils, moong lentils or even whole green moong to make this dish. Whatever you choose to use, always soak the lentils for at least an hour in warm water. This way, we can minimize the cooking time. 
4. Make this creamy by stirring in 1/2 cup thick coconut milk at the end. Finish with a squeeze of lemon. So yum!
5. For a different flavored dal, use virgin coconut oil instead of vegetable or canola oil.

Shelf life, storage and freezing

This dal keeps well in the fridge for up to 4 days. Store this in a clean air tight container. Leftovers freeze beautifully and last up to 2 months in the freezer.

To freeze this dal, allow the dal to become cool completely. Divide into 1 cup portions, transfer to freezer-safe containers, label and freeze.

Thaw in the fridge overnight or for 2 hours at room temperature. Add thawed dal to a sauce pan and bring to a gentle simmer. Serve hot. Do not refreeze after thawing.

Dietary Specifications

This filling dal is naturally vegan. It is also free from gluten, soy and nuts. Since we use red lentils in this recipe, this is not keto-friendly. 

Calories in Dal

Dal or lentils is an everyday staple in India. Lentils are rich in proteins but they are also equally high in carbohydrates. This is why red lentils and other varieties are not keto-friendly.

But if you are just looking for high protein recipes that also have complex carbs, then dahl is great in your diet. A cup of cooked red lentils have 230 calories but they have about 10 grams of protein along with other micro- nutrients.

Serving suggestions

We enjoy eating these lentils with just plain brown rice. This also pairs well with Jeera rice, Vegan Naan, Vegetable Pulao or plain Parathas.

Recipe Notes

1. Lentils do not cook well when we add salt to it. For this reason, you must soak the lentils prior to cooking them. This is especially true for all Instant Pot Dal recipes.
2. You can add vegetable stock instead of water for a more flavorful dal.
3. Use 3/4 cup finely chopped fresh tomatoes instead of the tomato paste if you do not have tomato paste.
4. The tempering step is optional but highly recommended. 
5. Always discard the middle rib in kale and use only the leafy part.

Method

Prep work

Place the red lentils in a colander and wash well. Transfer to a bowl, add warm water and let it soak for 30 minutes. While this soaks, prep the vegetables and gather up the remaining ingredients.

Instant Pot Kale Dal

Steps 1 and 2

Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL and set the timer for 8 minutes. Add the oil and wait for the display to read HOT.

When ready, add the bay leaf, cinnamon stick and cumin seeds. Stir once and wait for them to splutter. 

Steps 3 and 4

Tip in the onions and ginger garlic paste along with the salt. 

Steps 5 and 6

Stir to combine. Continue to cook this until the onions are pink and soft. 

Add the spice powders (Garam masala, ground turmeric, red paprika and ground turmeric). 

Steps 7 and 8

Add the tomato paste now and give a quick stir. Mix well. Cook this for 20 seconds. Immediately tip in the chopped scallions, cilantro, kale and chard. Saute for 1 minute until the greens are wilted.

Steps 9 and 10

Drain the soaked lentils. Add the lentils along with 2 cups of water. Please note that I have drained the lentils and then added fresh water to the soaked lentils for convenience and that is what you see in picture no.10.

Steps 11 and 12 

Stir well to combine.

Steps 13 and 14

PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant pot and turn the VALVE to SEALING.

Steps 15 and 16

Press PRESSURE COOK- HIGH PRESSURE and set the timer to 8 minutes. Allow the cooking cycle to complete. When done, wait for NATURAL PRESSURE RELEASE. Open the lid when the pressure has released naturally. Gently mash the dal well.

Tempering

Heat a small pan with 1 tsp oil. Add 2 tbsp finely chopped garlic and wait for the garlic to become brown. Do this on medium flame. When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

Switch off the flame and add 1/2 tsp sweet paprika. Immediately add this mixture to the dal. Stir well to combine. Serve hot.

Stove top Dal

Follow the prep work. 

Drain the soaked lentils and add this to a heavy bottomed saucepan along with 3 cups water. Cook on medium heat until the lentils are fully mushy and tender. This takes anywhere between 15 to 20 minutes. 

When the dal has cooked completely, mash it gently to make it creamy. Set aside.

Heat a heavy bottomed pan or a 5 quart Dutch oven with oil. Add the whole spices and wait for them to crackle. Tip in the onions and ginger garlic paste. Stir to combine and saute till onions are pink and soft.

Now, add the ground spices, tomato paste along with the salt and give a quick mix. Immediately, tip in the chopped greens. Mix well and continue to saute them till they are wilted. This takes 2 to 3 minutes.

Now, add the cooked lentils mixture. Stir to combine. Simmer on medium heat for 5 to 6 minutes, stirring often. Switch off the flame.

Heat a small pan with 1 tbsp oil. Add 2 tbsp finely chopped garlic and wait for the garlic to become brown. Do this on medium flame. When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

Switch off the flame and add 1/2 tsp sweet paprika. Immediately add this mixture to the dal. Stir well to combine. Serve hot.

Explore More Dal Recipes

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops.