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Kale Dal (Indian Lentil Stew) Recipe

A spicy, comforting, and hearty stew of two kinds of lentils, chopped lacinato kale, and Indian aromatics and spices.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6

Ingredients

  • 2 tbsp oil or ghee
  • 1/2 cup chana dal/bengal gram
  • 1/2 cup masoor dal/red lentils
  • 1 tsp cumin seeds
  • 1 stem curry leaves
  • pinch asafoetida/hing
  • 1 medium onion sliced
  • 3 clove garlic minced
  • 1 inch ginger peeled and minced
  • 2 medium tomatoes diced
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder or cayenne
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 cup kale stems removed and roughly chopped
  • 4 cup water
  • 1 1/4 tsp salt
  • 3 green onions diced

Instructions

  • Rinse chana and masoor dal thoroughly and set aside
  • If using an Instant Pot, set to "Saute" and add oil, otherwise just set a saucepan over medium-high and add oil
  • When pot is hot, add cumin seeds, hing and curry leaves, saute until sputtering
  • Add onions to pot along with a pinch of salt and cook until translucent and browned on edges
  • Add chilis, garlic and ginger and cook for a couple of minutes
  • Add tomatoes, turmeric, cayenne powder, coriander powder and garam masala; cook for about 5 minutes or until tomatoes are softened
  • Add kale, lentils, water, and salt
  • If using an Instant Pot, set to "Bean/Chili" and cook for 20 minutes, then let the steam naturally release until the steam valve drops; If using a sauce pan, cover and cook for 45-60 minutes, and check the texture periodically.
  • Check for seasoning, then serve. Garnish with chopped green onions and serve with rice, rotis, quinoa, etc, or eat by itself.

Notes

Macros per serving: 8.2g protein, 25g carbohydrates (6.6g fiber), 5.9g fat; 181 calories