Kale Dal (Instant Pot or Stove Top)
Thick and Creamy instant pot dal is loaded with kale is healthy, nutritious, packed with flavor, naturally gluten free.
Ingredients
3 tablespoons vegetable oil
½ teaspoon cumin seeds
1 cup chopped onion
3 garlic cloves, chopped
1 and ½ to 2 teaspoons salt or to taste, divided
▢1 teaspoon coriander powder
½ to ¾ teaspoon cayenne pepper powder (Indian chili powder)
½ teaspoon turmeric powder
¾ cup chopped tomatoes
1 cup Yellow Moong dal, rinsed and drained
1 bunch kale (6 to 8 stems), ribs removed and chopped
¼ cup + 2 tablespoons coconut milk
1 to 2 tablespoons butter
¼ teaspoon sugar
Instructions:
Instant Pot Method
Heat instant pot to saute mode. Add vegetable oil when hot, give a minute for the oil to heat up. Add cumin seeds and let toast for few seconds.
Stir in chopped onion, garlic and ½ teaspoon salt. Cook (stirring occasionally), until it begins to turn translucent.
Stir all three spice powders (coriander, cayenne and turmeric), stir for a few seconds and then followed by chopped tomatoes. Cook for about 3-5 minutes, until tomatoes get mushy.
Press cancel, add yellow dal, chopped kale and 3 cups of water. Give a good stir.
Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 10 minutes.
After 10 minutes, let Instant pot in the warm mode for 6 minutes. Turn valve to venting to release pressure. (Or let do a natural pressure release).
Press saute again, stir in coconut milk, butter, sugar and more salt to taste. Let it come to a boil, cook for few minutes until thickened to desired consistency. (Dal will continue to thicken as it cools)
Serve dal with rice/ rotis / whole wheat paratha
Stove Top Method
Add vegetable oil into a large sauce pan and place over medium heat. When hot, add cumin seeds and let toast for few seconds. Stir in chopped onion, garlic and ½ teaspoon salt. Cook (stirring occasionally), until it begins to turn translucent.
Stir all three spice powders (coriander, cayenne and turmeric), stir for a few seconds and then followed by chopped tomatoes. Cook for about 3-5 minutes, until tomatoes get mushy.
Add yellow dal, chopped kale and 3 cups of water. Give a good stir. Cover and cook (stirring occasionally) for 20 to 25 minutes, or until dal is cooked and almost mashed.
Uncover, stir in coconut milk, butter, sugar and more salt to taste. Let it come to a boil, cook for few minutes until thickened to desired consistency.
Serve dal with rice/ rotis / whole wheat paratha.
~ https://www.kitchenathoskins.com