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
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For pressure cooking
- Red lentil, rinsed- 1 cup (or add Moong dal)
- 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- 2 tbsp
- Cumin seeds- 1 tsp
- Garlic, sliced- 2
- Dried whole red chilies- 2
- Dried fenugreek leaves- ½ tbsp
- Kashmiri chili powder- 1 tsp
Instructions
- To the stainless steel inner pot, add all the ingredients mentioned 'for pressure cooking'.
- Combine well.
- Close the Instant pot with the lid.
- Select pressure cook setting, set the time to 5 minutes at high pressure.
- After 5 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- Open the lid.
- Add 1 to 1½ cups water to thin down the gravy.
- Add ½ tsp more salt & Kashmiri chili powder ½ to 1 tsp.
- Combine well.
- Select Saute setting at normal or medium temperature.
- Cook for 2 to 3 minutes.
- Take the pot from the main pot & keep it covered.
- Place a small pan over medium heat.
- Add ghee, let turn hot. Ghee is a must add.
- Add cumin seeds, fry for a few seconds.
- Add garlic, fry till light golden in color.
- Add dried whole red chilies & dried fenugreek leaves; saute for a few seconds.
- Finally, add Kashmiri chili powder, combine well.
- Take the pan off the heat.
- Pour the tempering or tadka over the kale red lentil curry.
- Close the pot with the lid & keep it covered for a few minutes so that all the flavours will infuse into the curry.
- Serve into a bowl & enjoy with chapati, roti or rice.
- Instead of red lentil, moong dal can be added: if so moong dal has to be pressure cooked for 10 minutes at high pressure.
