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Instant Pot Kale Red Lentil Curry | Indian Dal Tadka | Healthy Recipe

Healthy, nutritious & delicious kale red lentil curry or dal tadka made in the Instant Pot…

Kale harvested from my vegetable garden turned into a nutritious & delicious Indian-style vegetarian curry. Dal tadka is a popular North Indian curry served with chapati, roti & rice. I’ve also added kale to red lentil that has made this curry a super healthy one. Pressure cooked in the Instant pot for just 5 minutes & then topped with the tempering or tadka.

Cooking Video

Instant Pot Kale Red Lentil Curry | Indian Dal Tadka | Healthy Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 people
For pressure cooking
  • Red lentil, rinsed- 1 cup
  • Kale leaves, chopped- 2 cups (or add spinach leaves)
  • Onion, chopped- 1
  • Ginger, chopped- ½ tbsp
  • Tomatoes, chopped- 1 or 2
  • Turmeric powder- ¼ tsp
  • Water- 1½ cups
  • Salt- 1 tsp
For Saute cooking
  • Water- 1 cup
  • Salt- ½ tsp
  • Kashmiri chili powder- ½ to 1 tsp
For making the Tempering or Tadka
  • Ghee or oil- 2 tbsp
  • Cumin seeds- 1 tsp
  • Garlic, sliced- 2
  • Dried whole red chilies- 2
  • Dried fenugreek leaves- ½ tbsp
  • Kashmiri chili powder- 1 tsp
  1. Into the stainless steel pot or ceramic pot, add all the ingredients mentioned 'for pressure cooking'.
  2. Combine well.
  3. Close the Instant pot with the lid.
  4. Select pressure cook setting, set the time to 5 minutes at high pressure.
  5. After 5 minutes of pressure cooking, do a quick pressure release.
  6. Open the lid.
  7. Add 1 to 1½ cups water to thin down the gravy.
  8. Add ½ tsp more salt & Kashmiri chili powder ½ to 1 tsp.
  9. Combine well.
  10. Select Saute setting at normal or medium temperature.
  11. Cook for 2 to 3 minutes.
  12. Remove the pot from the main pot & keep covered.
  13. Place a small pan over medium heat.
  14. Add ghee or oil, let turn hot.
  15. Add cumin seeds, fry for a few seconds.
  16. Add garlic, fry till light golden in color.
  17. Add dried whole red chilies & dried fenugreek leaves; saute for a few seconds.
  18. Finally, add Kashmiri chili powder, combine well.
  19. Remove the pan from the heat.
  20. Pour the tempering or tadka over the kale red lentil curry.
  21. Close the pot with the lid & keep covered for a few minutes.
  22. Serve into a bowl & enjoy with chapati, roti or rice.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...