Kohlrabi & Kale Dal Recipe – Authentic Indian Instant Pot Recipe

Last Updated on 2 months by Neha Deshmukh

Kohlrabi & Kale Dal Recipe – Authentic Indian Instant Pot Recipe

Hey everyone! I’m so excited to share this unique and incredibly flavorful dal recipe with you. It’s a little different from your typical lentil dish, featuring the slightly sweet and wonderfully crunchy kohlrabi alongside nutritious kale. I first stumbled upon this combination during a visit to my aunt’s farm, and I’ve been hooked ever since! It’s surprisingly easy to make, especially in the Instant Pot, and it’s packed with goodness. Let’s get cooking!

Why You’ll Love This Recipe

This Kohlrabi & Kale Dal isn’t just delicious; it’s a nutritional powerhouse. It’s a fantastic way to sneak in extra veggies, and the mung dal provides a lovely, comforting base. Plus, the Instant Pot makes it incredibly quick and convenient – perfect for a weeknight meal. You’ll love how the earthy kohlrabi and slightly bitter kale balance beautifully with the warm Indian spices.

Ingredients

Here’s what you’ll need to make this delightful dal:

• 1 lb Kohlrabi / Ganth Gobi
• 1 cup Mung Dal
• 2 large handfuls Kale
• 2 tablespoons Oil
• 0.5 teaspoon Cumin Seeds
• 0.5 teaspoon Mustard Seeds
• 1 Dry Red Chili
• 1 sprig Curry Leaves
• 1 pinch Asafoetida (Hing)
• 0.5 teaspoon Turmeric Powder
• 1 tablespoon Minced Garlic
• 1 tablespoon Minced Ginger
• Green Chilies to taste
• Salt to taste
• Red Chili Powder to taste
• 3 cups Water
• A squeeze of Lime Juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Kohlrabi (Ganth Gobi): Exploring this Unique Vegetable

Kohlrabi, or ganth gobi as it’s known in Hindi, is a bulbous vegetable related to cabbage and broccoli. It has a mild, slightly sweet flavor, and a satisfying crunch. Don’t be intimidated by its unusual appearance! You can find it at many well-stocked grocery stores or farmers’ markets.

Mung Dal: The Heart of the Dal

Mung dal (split yellow lentils) cooks quickly and has a lovely, slightly sweet flavor. It’s also incredibly easy to digest. About 200g of mung dal is equivalent to 1 cup.

Kale: A Nutritious Addition

Kale is a superfood packed with vitamins and antioxidants. I prefer using curly kale for this recipe, but you can use any variety you like. Remember to remove the tough stems before chopping.

Spices: The Foundation of Flavor – Cumin, Mustard Seeds, and Asafoetida

These spices are essential for that authentic Indian flavor. Cumin and mustard seeds add a warm, earthy base, while asafoetida (hing) provides a unique savory depth.

Regional Variations & Spice Levels

This recipe is fairly mild, but feel free to adjust the spice level to your liking. Some families in North India like to add a pinch of garam masala at the end for extra warmth. In South India, you might find this dal made with a touch of tamarind for a tangy flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube the kohlrabi. Wash and chop the kale leaves, removing those tough stems. Set both aside.
2. Now, turn on your Instant Pot and select the ‘Sauté’ mode. Wait until the display reads ‘Hot’.
3. Add the cumin and mustard seeds to the hot oil. Let them sizzle and pop – this is where the magic begins!
4. Break the dry red chili into pieces and add it to the oil, along with the curry leaves and a pinch of asafoetida. Sauté for about 30 seconds until fragrant.
5. Stir in the minced ginger, garlic, and green chilies. Sauté for another minute until everything is beautifully fragrant.
6. Add the cubed kohlrabi and rinsed mung dal to the pot. Sauté for 2-3 minutes, coating everything in those lovely spices.
7. Toss in the chopped kale, salt, and red chili powder. Let the kale wilt slightly – it only takes a minute or two.
8. Pour in the water and stir well to combine all the ingredients.
9. Close the Instant Pot lid and set the valve to sealing. Pressure cook on ‘Manual’ mode for 0 minutes (yes, zero!).
10. Let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
11. Open the pot, give it a good stir, and adjust the seasoning if needed. Finish with a generous squeeze of lime juice before serving.

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Texture

For a creamier dal, you can use a potato masher to lightly mash some of the lentils after cooking.

Working with Kohlrabi

Kohlrabi can be a little tricky to peel. A good vegetable peeler works best.

Understanding Asafoetida (Hing)

Asafoetida has a pungent smell in its raw form, but it mellows out beautifully when cooked, adding a savory, umami flavor. A little goes a long way!

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

Reduce or omit the green chilies and red chili powder for a milder flavor.

Festival Adaptation (e.g., Navratri-friendly)

My friend, Priya, makes a version of this during Navratri, omitting the asafoetida (hing) as it’s sometimes avoided during the fast.

Serving Suggestions

This dal is incredibly versatile. Here are a few ideas:

Raita Pairings

A cooling cucumber raita or a mint-coriander raita would be perfect alongside this dal.

Bread & Rice Recommendations

Serve with fluffy basmati rice, warm roti, or paratha.

Accompaniments for a Complete Meal

A simple side salad or a vegetable stir-fry would complete the meal.

Storage Instructions

Got leftovers? No problem!

Refrigerating Leftovers

Store leftover dal in an airtight container in the refrigerator for up to 3 days.

Freezing for Later

This dal freezes beautifully! Store in freezer-safe containers for up to 2 months.

FAQs

Let’s answer some common questions:

What is Kohlrabi and what does it taste like?

Kohlrabi is a unique vegetable with a mild, slightly sweet flavor, similar to a cross between a turnip and a cabbage.

Can I use a different type of dal instead of mung dal?

You can, but the cooking time might vary. Masoor dal (red lentils) would be a good substitute, but it will cook much faster.

Can I make this recipe on the stovetop instead of in an Instant Pot?

Absolutely! Sauté the spices as directed, then add the kohlrabi, dal, kale, and water. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the dal and kohlrabi are tender.

What are the health benefits of adding kale to dal?

Kale is packed with vitamins, minerals, and antioxidants, making it a super nutritious addition to your diet.

How can I adjust the spice level of this recipe?

Simply adjust the amount of green chilies and red chili powder to your liking. You can also remove the seeds from the green chilies for a milder flavor.

Enjoy! I hope you love this Kohlrabi & Kale Dal as much as I do. Let me know in the comments how it turns out for you!