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kale curry Indian recipe

Kale Dal Curry - Indian Dal Fry With Kale Leaves

Kale dal curry makes a healthy, delicious, easy to prepare dal curry which goes great with rice, chapathi or poori.
Course Side Dish
Cuisine Indian
Keyword kale curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 263kcal


  • 1 small bunch baby kale leaves (or kale leaves chopped)
  • 1.5 cups toor dal (yellow pigeon peas)
  • 1 large onion
  • 2 teaspoons garlic powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ¼ teaspoon cumin seeds powder
  • 1 teaspoon cumin seeds
  • 5 dry red chilies (broken)
  • 3 tablespoons oil
  • ½ teaspoon salt adjust to taste
  • 4 cups water


  • Wash the baby kale leaves very well, drain the water and dry, keep aside. If you are using regular kale leaves, you can wash and roughly chop the leaves if you like.
  • Wash the toor dal (yellow pigeon peas), drain the water and keep aside.
  • Heat one tablespoon of oil in a pressure cooker and fry the cumin seeds.
  • Once the cumin seeds are fried, add the broken dried red chilies and fry for a few seconds.
  • Add the kale leaves and saute for about 1 to 2 minutes.
  • Add the yellow pigeon peas and saute for another 1 minute.
  • Add salt, garlic powder and saute for another 1 more minute.
  • Add water and all spices to the pressure cooker, stir well to mix all contents.
  • Close the pressure cooker with lid and safety valve and cook the contents for about 10 minutes after the steam comes or about 3 whistles.
  • After 10 minutes of cooking, switch off the stove and wait for the pressure cooker to cool down.
  • Peel and chop the onion.
  • Heat the remaining 2 tablespoons of oil in a pan and add the chopped onions.
  • Saute the onions until they are caramelized (for best results) which may take a while, but it is very well worth the efforts. If you don't have enough time to caramelize the onion, I recommend to saute them at least till they are transparent on lightly browned, which may take around 7 to 8 minutes. Keep the caramelized or browned onions aside.
  • Once the pressure cooker is cool enough, you can open the cooker and see if the toor dal or the pigeon peas is cooked enough and soft and if you have enough gravy for the dish. Mix the contents very well and you can gently mash the contents using a ladle if you like. If the dal is cooked really soft, this is not needed. In case you think gravy is less for you, feel free to add a little more water at this point, and heat for another 2 minutes.
  • Add the caramelized onions to the kale dal curry and gently mix the curry so the onions will mix with the dal making it more yummy and flavorful.


Serve the kale dal curry hot with rice for lunch or dinner or you can serve this with chapathi, dosa or idli for even breakfast if you like!


Calories: 263kcal | Carbohydrates: 35g | Protein: 13g | Fat: 7g | Sodium: 216mg | Potassium: 648mg | Fiber: 15g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 58.1mg | Calcium: 46mg | Iron: 4.6mg