We try and prepare dishes from any cuisine the most authentic way possible but sometimes it’s fun to switch it up. Also, it’s always best to cook with local/ in-season vegetables and greens to get most nutrients. So we have always loved making dal/pappu with any available greens like Collard, Spinach, Mustard greens or Swiss Chard. Its different from usual Indian Lentils but it’s fun and easy way to sneak greens for kids 😀👌!!
Ingredients
2 cups kale, chopped
1 cup tool dal (Lentils)
2 tomatoes, chopped
2 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1/4 tsp asafoetida
1 tbsp channa dal
1-2 red chillies
2 tbsp curry leaves
2 tsp oil/ghee
salt to taste
Instructions
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 6 mins.
Add oil and when hot cumin seeds, mustard seeds, red chilies, channa dal, asefoetida and curry leaves.
Add tomatoes and let it cook for a minute
Add kale, toor dal, 3-4 cups of water, salt taste, turmeric powder and mix well.
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 10 minutes.
Once done, release pressure naturally (NPR) and enjoy yummy Kale Pappu with rice/quinoa !
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