Kale Dal Recipe | Instant Pot Indian Lentil Stew

TL;DR: A hearty and nutritious of lentils and greens.

While technically the word dal refers to dried lentils/peas/etc, colloquially it’s also used to refer to a steaming stew of lentils and spices — and sometimes all kinds of other random stuff too (I’m looking at you dal gosht).  In India, dal is quite literally everywhere. Everyone has their own way of preparing dal, and there are dramatic regional differences in how it’s made and what it’s eaten with. Regardless of variations, dal is comforting, filling, and provides serious bang-for-the-buck nutrition, so it’s no wonder it’s so ubiquitous! One could say the same about kale, so… why not kale dal right?

With that in mind, this kale dal recipe combines two different kinds of dal with a good heaping of kale.  The chana dal (or bengal gram) provides substance and nuttiness, while the masoor dal (red lentils) disintegrates in the pot, providing underlying creaminess.  The kale brings a pleasant earthiness and bitterness to the stew. You can use more or less kale than the recipe recommends based on your preference.

Lentils are a great (and cheap!) source of low-fat, moderate carb, plant-based protein.  In addition, lentils are high in various minerals, and provide a healthy dose of fiber. And kale has become celebrated as a “superfood”, perhaps rightly so due to its abundance of vitamins and minerals that are deficient in many of us. If you’re interested in learning more about this cruciferous wonder, check out this great article.

Oh, and if you’re vegan, simply use oil instead of ghee and you’re all set.

Tools: The mighty Instant Pot

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For this recipe, I use my trusty Instant Pot IP-DUO60, which simplifies and shortens the preparation and cooking process.  For the uninitiated, the Instant Pot is an electric cooker that does all sorts of things such as pressure cooking, slow cooking, steaming, and even yogurt making.  Using an Instant Pot for this kale dal recipe ensures that the chana dal is soft but retains it’s structure, the masoor dal is creamy, and the kale is nicely wilted but not disintegrated.

What if you don’t have an Instant Pot or some other pressure cooker-type device?  No problem, you can make this recipe in any old sauce pan, dutch oven, etc.  But it’s probably wise to soak the dal for about an hour and allocate more time for cooking (approx half hour). Also, check periodically to gauge when it’s ready.

The Process: Put a bunch of stuff in the pot, cook, consume kale dal.

Everything ready to go for the kale dal!

Heat cumin seeds and curry leaves until sputtering.

Then, sauté onions and aromatics till browned but not burnt

Next, throw the tomatoes and spices into the party.

Kale, lentils and water jump into the pot ready to go under pressure!

Cook, ladle into a bowl, and garnish with chopped green onions. Serve with rice, roti, quinoa, or just dig right in with a spoon!