Kale Tomato Dal
Lentils cooked with kale, tomato and spices. This humble Kale Tomato Dal is comfort food at it's best! Vegan and gluten-free.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/2 cup chana dal (also known as split garbanzo beans, soaked for 15-20 minutes)
- 1/2 cup toor dal (also known as split pigeon peas lentil, soaked for 15-20 minutes)
- 3 cup water
- 1/4 tsp turmeric powder
- salt (to taste)
- 2 tsp oil (I used vegetable oil)
- 1/2 tsp cumin seeds
- 4 garlic cloves (chopped)
- 2 green chili (chopped)
- 6-7 curry leaves
- 2 medium tomatoes (chopped)
- 1.5 cup chopped kale
- 1-2 tbsp lemon juice
- garam masala (pinch, to sprinkle)
- salt (to taste)
Instructions
- 1
Pressure cook both the dals with water, turmeric powder and dal till they are soft and cooked. I cooked on high heat for 4 whistles and then set the heat to low and cook for additional 10-12 minutes.You may also do this on a stove top if you don't have a pressure cooker. Set aside.
- 2
Heat oil in a pan on medium heat. Add cumin seeds and let them crackle.
- 3
Add chopped garlic, curry leaves and chopped green chili. Saute till the garlic starts turning light golden in color.
- 4
Next add in the chopped tomatoes and salt. Cook for 2-3 minutes, do not over-cook the tomatoes here.
- 5
Transfer the cooked dal to the pan and also add the chopped kale.
- 6
Cover the pan and cook for 5 minutes on medium heat. You may add more water if you want a thinner consistency of dal at this point.
- 7
Remove cover from pan, add lemon juice and sprinkle garam masala on top.
- 8
Serve the kale tomato dal hot with plain rice.