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Masoor Kale Dal

Indians cannot imagine a meal without lentils/dal. Most Indians that is. But dal can be pretty boring as well. My kids are not particulary fond of dal but this one is an absolute favourite. And I'm so thankful!!

I came across a dry version of this dal at a friends house and I loved it. I could never replicate the same. So this version was born. I personally love coconut and a little bit of research here and there and a couple of tries later this coconut based kale dal became a family staple and favorite. Many a times I serve this dal with a veg korma and steamed rice. It hits the right spot.

Without much ado let me share the ingredients and the recipe.


For the Lentils.

3/4th cup orange masoor dal washed and soaked.

2 cups water.

1 can coconut milk

1 tbsp. coconut oil,

1 tsp fennel seeds

1 tsp mustard seeds

1/2 sliced onioms

2 cups chopped baby kale

1 tsp turmeric

a pinch of hing

3-4 dried red chills

1 tbsp. 3G paste.(ginger, garlic and green chili crushed in equal quantity)

A sprig of curry leaves

Salt to taste.

For tempering

1 tbsp. coconut oil

1 tbsp. 3G paste.

1tsp fennel seeds

1 tsp red chili powder (optional)

Lets get cooking

  1. In a medium heated pan add coconut oil.

  2. Once the oil heats up add hing, mustard seeds and fennel seeds,

  3. Once it splutters add curry leaves and dried red chili

  4. Add the onions and brown

  5. Toss in the 3g paste and brown.

  6. Then add the soaked lentils, turmeric and water.

  7. Add salt to taste and cover ,

  8. Bring to a boil and add the chopped kale.

  9. Mix well, cover and cook till lentil is cooked.

  10. Mdd coconut milk and bring to a boil

  11. Turn off the gas.


1. In a smaller pan heat some coocnut oil

2. Add fennel seeds.

3. Once it splutters add 3g

4. After the tadka browns add some red chili powder and add to dal

5. Serve with steamed rice.

I truly hope you enjoy this dal with its twist. Its a great way to get veggies into your kids too. Sending you flavors from My Kolorful Kitchen.

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