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Kale Tomato Dal
Simple and lightly spiced Kale Tomato Dal is a mix of lentils cooked with tomatoes & kale. This simple dal tastes great with plain rice. It’s also vegan and gluten-free.
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Preparation
10 mins
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Cooking Time
15 mins
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Serving
3/4
Ingredients-
- Uptown fresh 1.5 cups chopped kale
- 1/2 cup chana dal
- 1/2 cup toor dal
- 3 cups water
- 1/4 teaspoon turmeric powder
- salt as per taste
- 2 teaspoons oil I used vegetable oil
- 1/2 teaspoon cumin seeds
- 4 garlic cloves chopped
- 2 green chilli chopped
- 6-7 curry leaves
- 2 medium tomatoes chopped
- 1-2 tablespoons lemon juice
- garam masala pinch, to sprinkle
- salt to taste
Description:
- Pressure cook both the dals with water, turmeric powder and dal till they are soft and cooked. Normally cook on high heat for 4 whistles and then set the heat to low and cook for additional 10-12 minutes.
- Heat oil in a pan on medium heat. Add cumin seeds and let them crackle.
- Add chopped garlic, curry leaves and chopped green chilli. Sauté till the garlic starts turning light golden in color.
- Next add in the chopped tomatoes and salt. Cook for 2-3 minutes, do not over-cook the tomatoes here.
- Transfer the cooked dal to the pan and also add the chopped kale.
- 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.
- Remove cover from pan, add lemon juice and sprinkle garam masala on top.
- Serve the kale tomato dal hot with plain rice.
