Kale Dal

A copper kadhai filled with Kale and moong Dal and tempered with garlic; served along with some steamed rice, naan and vegetable.

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5 from 1 vote

Kale Dal is a combination of kale leaves with lentil and a zingy tadka.

This comforting dish is perfect for any meal when paired with steamed rice and papad.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 279kcal

Author: Smruti

Ingredients

For Boiling the Dal

1 cup Yellow Moong Dal
1 cup Water
¼ teaspoon salt

For the Dal

2 cups Kale Leaves (washed and chopped)
½ medium Onion (chopped)
1 teaspoon Ginger (grated)
1 medium Tomato (diced)
½ teaspoon Turmeric Powder
1 teaspoon Kasoori Methi
1 teaspoon Salt
1 tablespoon Ghee
2 cups Water

For the Tadka

1 tablespoon Oil
½ teaspoon Mustard Seeds
⅛ teaspoon Asafetida
½ teaspoon Cumin Seeds
2 cloves Garlic (minced)
1 Red Chili
1 teaspoon Red Chili powder

Instructions

Wash and add yellow moong dal to the base of a pressure cooker.
1 cup Yellow Moong Dal
Add water and a pinch of salt.
¼ teaspoon salt, 1 cup Water
Pressure cook for 2 whistles, till the dal is cooked. Open the cooker and let the dal cool.
In a pan heat ghee and saute ginger and onions.
1 teaspoon Ginger, 1 tablespoon Ghee, ½ medium Onion
Once they are cooked, add the tomatoes.
1 medium Tomato
Sauté till the tomatoes are mushy.
Add in the kale leaves and let them cook for 4-5 minutes.
2 cups Kale Leaves
Transfer the dal into the pan and add salt and turmeric. Mix well and add 2 cups water.
½ teaspoon Turmeric Powder, 1 teaspoon Salt, 2 cups Water
Cover and cook for 8-10 minutes till the dal thickens and is cooked. Once done, add kasoori methi and cilantro and mix well.
1 teaspoon Kasoori Methi
In a small pan heat the oil for tempering.
1 tablespoon Oil
Add in the remaining ingredients under tempering and wait for a minute.
½ teaspoon Mustard Seeds, ⅛ teaspoon Asafetida, ½ teaspoon Cumin Seeds, 2 cloves Garlic, 1 Red Chili, 1 teaspoon Red Chili powder
Transfer the tempering to the dal and serve hot with a side of rice and chopped onions.

Notes

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition