#Dal with KALE

Dal is an Indian delicacy made with dried pulses. The pulses are cooked with spices, vegetables with a generous tempering made with ghee(clarified butter). Plainly done, cooked with some salt, mixed with a good serving of ghee & hot white rice is my “go-to” comfort food. I remember having this packed for lunch every single day during my internship at college despite all the delicacies my mom & grandma used to lay at the table. As you can imagine, dal & it’s variations are a regular affair in my kitchen, my husband being a big fan as well.
Now coming to Kale….I can make up a bunch of excuses for my refrain from these healthy greens but the truth prevails in that I just wasn’t brave enough for some reason. Off late, I have become health conscious and a salad lover…that’s when I decided to take the plunge. I will admit it did take me some “getting used to”. Initially, it was kale chips with our evening tea or a salad with crisp granny smith apples & walnuts for lunch but then my Indian roots were begging for a change. Kale Dal felt like an easy alternative…simple, healthy, wholesome & delicious!
The ghee or clarified butter is an essential part of Indian cuisine and the taste changes by heaps & bounds when added! If not available, oil can be used.


2.5 cups of chopped Kale
1/2 cup of Toor Dal – pressure cooked with 1/2 tsp of turmeric and a drop of oil
1 small onion, chopped fine
1 small tomato, chopped
2 green chillies, slit(optional)
Salt to taste
1/2 tsp of turmeric
1 tsp of Red Chilli Powder (optional)
1 tsp of Cumin powder
2 tsp oil
Lemon juice
For Tempering
1 tbsp of ghee(clarified butter) or oil
1 tsp cumin seeds
A good pinch of asafoetida
2 dry red chillies(optional)

1. In a saucepan, take 1 tablespoon of oil and add the kale and stir fry until softened in medium heat. Add salt to taste.It takes about 5-7 minutes. Once cooked, take it out from the pan.
2.In the same pan, add a tsp of oil and add the chopped onions and let it caramelize. Then add chopped tomatoes and cook.
3. Add spices and mix well. Cook for a 2-3 minutes.
4.Add kale, dal and salt and mix well.
5. Tempering –
In a small kadai( tadka pan), take some ghee /oil and heat. Add cumin seeds & let it splutter. Add hing & dried red chillies. Once done, add this to the dal.
6. Serve hot with white/brown rice and a good squiggle of lemon juice.


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