kale and lentils

This Indian style Kale and red lentils is a fantastic nutrition packed dish for any day. Perfect for batch cooking and weeknight dinners with naans or plain rice.

Kale Dal

red lentils (1 cup =240 ml)

water

vegetable oil

bay leaves

cinnamon stick

cumin seeds

onions (finely chopped)

ginger garlic paste

salt

1.5 tsp red paprika

tsp garam masala

coriander

tsp turmeric

tomato paste

cilantro

scallions

oz chopped kale

oz chopped swiss chard

tsp oil

tbsp garlic (chopped)

tsp sweet paprika

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.

Prep work

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.

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

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).

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.

Drain the soaked lentils.

Add the lentils along with 2 cups of water.

Stir well to combine.

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.

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.

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.

Serve hot.

Instant Pot Kale 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.

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Kale Dal

Top 1 kale and lentils recipes from across the web

The most viewed kale and lentils recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Kale Dal

The most viewed kale and lentils recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine