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Kale Toor Dal is a healthy, comforting dal that can be enjoyed as is like a soup on cold days or goes well with roti or rice.

Kale Toor Dal | Kale & Yellow Split pigeon pea Dal (Soup)

Kale Toor Dal is a healthy, comforting dal that can be enjoyed as is like a soup on cold days or goes well with roti or rice.
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Author: Renu Agrawal-Dongre

Equipment

  • Pressure Cooker / Instant Pot
  • Knife/Food Processor

Ingredients

For Toor Dal

  • ½ Cup Toor Dal Yellow Split Pigeon Pea
  • Salt to taste
  • 2 Cups of Water as required

For the tadka and adding of Kale to the Dal

  • 1 tablespoon Ghee/Clarified Butter
  • ¼ teaspoon Asafoetida Hing ** See Notes
  • 1 teaspoon Cumin Seeds
  • 1 cup of finely chopped Kale
  • 1 Cup of Tomato Puree/Chopped
  • 1 tablespoon of Coriander Powder
  • ½ teaspoon of Turmeric Powder
  • ½ teaspoon Red chili powder as per taste
  • 2-3 green chilies chopped
  • Salt to taste
  • 2-3 Cups of cooked Dal
  • Water as required

Instructions

For Toor Dal - In a pressure cooker (If cooking separately)

  • Clean and rinse the toor dal
  • Soak the dal in enough water for at least 30 minutes
  • After 30 minutes, drain the water and rinse it again.
  • In a small pot, add in the dal, salt, and 2 cups of water.
  • Pressure cook it for 3 whistles or as per your settings in the pressure cooker.

For Toor Dal - In Instant pot (If cooking separately)

  • Clean and rinse the toor dal
  • Soak the dal in enough water for at least 30 minutes
  • After 30 minutes, drain the water and rinse it again.
  • In a small pot, add in the dal, salt, turmeric powder, and 2 cups of water.
  • In an instant pot, in the inner vessel put a Trivid, add 2 cups of water.
  • Put the pot of dal in it, and put the Instant Pot in Sealing mode and pressure cook on high for 10 minutes.

For the tadka and adding of Kale to the Dal (If cooking separately)

  • Finely chop the kale using a food processor or a knife.
    Chopped Kale
  • Once the pressure of the pressure cooker or the Instant pot is settled open the lid.
  • Remove the cooked dal and slightly mix it with the help of a whisk.
  • Now in a large pan or a wok/Kadai/pot add in the ghee.
  • Once hot, add the asafoetida, and cumin seeds.
  • Let the cumin seeds crackle.
  • Now add the chopped kale, coriander powder, turmeric powder, red chili powder, green chili, and salt. (Salt is already added in dal earlier so go easy)
    Adding of masala in kale
  • Sautee this for 3-4 minutes until the kale starts to soften.
  • Now add the tomato puree and again mix.
    Adding of Tomato in kale
  • Cook this mixture for 2-3 minutes until the masala is cooked nicely.
    Masala getting cooked
  • Now add the cooked dal
    Adding of dal to kale tomato mixture
  • Add water to the desired consistency.
    Consistency of dal after adding water
  • Let it simmer for 10 minutes. Switch off and serve it with rice or roti.

If cooking the dal along with kale directly in a pressure cooker or Instant Pot

  • Clean and rinse the toor dal
  • Soak the dal in enough water for at least 30 minutes
  • After 30 minutes, drain the water and rinse it again.
  • Finely chop the kale using a food processor or a knife.
  • Now in the pressure cooker add in the ghee.
  • For Instant Pot, switch it on to Saute mode for 10 minutes. Add in the ghee.
  • Once hot, add the asafoetida, and cumin seeds.
  • Let the cumin seeds crackle.
  • Now add the chopped kale, coriander powder, turmeric powder, red chili powder, green chili, and salt.
  • Sautee this for 3-4 minutes until the kale starts to soften.
  • Now add the tomato puree and again mix.
  • Cook this mixture for 2-3 minutes until the masala is cooked nicely.
  • Now add the dal and add water to the desired consistency. (Skip the salt and turmeric powder mentioned in the ingredient list For Toor Dal, as we are adding it during tadka)
  • Pressure cook in the pressure cooker for 3 whistles or as per your settings.
  • For the Instant pot cancel the saute mode, put the instant pot in Sealing mode, and pressure cook on high for 10 minutes.
  • Once done, let the pressure settle and then remove.

Notes

  • 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
  • I have included instructions on cooking the dal separately and adding the tadka. Follow instructions with "(If cooking separately)"
  • If cooking it all together as an ope-pot meal, follow the one without "(If cooking separately)"
  • You can follow whichever you prefer.
  • The quantity of kale here is a bit more. If you are apprehensive, you can reduce it to half or three fourth.
 
 
 
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