Mung Dal with Kohlrabi and Kale

Nutrition values are AI-estimated based on ingredients.

• 1 pound Kohlrabi, peeled and diced
• 1 cup yellow split Mung Dal, washed and drained
• 2 large handfuls Kale, thick stems removed and finely chopped
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 dry red chili, broken
• A few curry leaves
• A pinch of asafoetida
• 1/2 teaspoon turmeric powder
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• Finely chopped green chilies, to taste
• Salt, to taste
• 3 cups water
• Fresh lime/lemon for serving

1. 1Set Instant Pot to Sauté mode and add 2 tablespoons oil to heat
2. 2Add 1/2 teaspoon each of cumin seeds and mustard seeds; allow mustard seeds to splutter
3. 3Stir in 1 broken dry red chili, a few curry leaves, a pinch of asafoetida, and 1/2 teaspoon turmeric powder
4. 4Add 1 tablespoon minced ginger, 1 tablespoon minced garlic, and finely chopped green chilies; sauté for 30 seconds
5. 5Add diced kohlrabi and washed, drained mung dal; mix thoroughly and cook for 2-3 minutes
6. 6Add finely chopped kale, salt, red chili powder to taste, and 3 cups water; stir until kale wilts slightly
7. 7Close Instant Pot lid and pressure cook on High for 6 minutes
8. 8Allow for natural pressure release for 5-10 minutes, then quick release any remaining pressure
9. 9Open lid, stir the dal, and serve hot with a squeeze of fresh lime or lemon

These instructions are our analysis of the original video. Watch on YouTube →