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Lunch recipe · from the recipe book

Pressure Cooker Masoor Dal with Cauliflower and Kale

Creamy, tangy red lentils simmered with garlic, ginger and warm cumin, studded with tender cauliflower and silky kale, finished with a sizzling spiced oil and served over brown rice.

Pressure Cooker Masoor Dal with Cauliflower and Kale

Ingredients

  • 1¼ cups220 gRed lentils, dryrinsed
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 2 medium120 gCarrotsdiced
  • 1½ medium160 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 medium250 gTomatoeschopped
  • 2 tbsp28 gCanola oil
  • 2 tsp4 gGround cumin
  • 1 tsp3 gGround turmeric
  • 2¼ tsp4 gGround coriander
  • 1 tbsp6 gCurry powder
  • ½ tsp1 gCrushed red pepper
  • 1 tsp6 gSalt
  • 3¾ cups900 gWater
  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 2 tbsp30 gLemon juice
  • 1 cup chopped15 gFresh cilantrochopped

Steps

  1. Prepare all the vegetables first: chop the onion, mince the garlic, grate the ginger, dice the carrot, chop the tomato, cut the cauliflower into florets, strip and chop the kale, and chop the cilantro. Rinse the red lentils and the brown rice separately.
  2. Cook the brown rice in a separate pot with 400 g of the water: bring to a boil, cover, and simmer on low for about 40 minutes until tender, then rest covered off the heat.
  3. Set the pressure cooker to sauté and heat half the canola oil. Add the onion and carrot and cook for 5 minutes until the onion softens.
  4. Add the garlic, ginger, turmeric, coriander and curry powder and stir for 1 minute until fragrant.
  5. Add the tomato and cook for 2 minutes, scraping the bottom so nothing sticks.
  6. Add the red lentils, the cauliflower, the salt and the remaining 500 g of the water. Stir, lock the lid and cook at high pressure for 6 minutes, then let the pressure release naturally for 10 minutes before releasing the rest.
  7. Open the lid, switch to sauté, stir in the kale and simmer for 3 minutes until wilted and the dal is thick and creamy. Stir in the lemon juice.
  8. For the spiced oil, heat the remaining half of the canola oil in a small skillet over medium heat, add the cumin and red pepper flakes and sizzle for 30 seconds, then pour it over the dal.
  9. Fluff the brown rice, divide among bowls, ladle the dal over it and scatter with the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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