u003cstrongu003eQu003c/strongu003e. u003cstrongu003eCan I make Kale Paruppu without a pressure cooker?u003c/strongu003e

Yes! Soak the dal for 30 minutes and cook in a pot till soft — great for u003cemu003ehow to make kale paruppu without a pressure cookeru003c/emu003e.

u003cstrongu003eQu003c/strongu003e. u003cstrongu003eWhat’s the difference between Kale Paruppu, Kale Pappu, and Kale Dal?u003c/strongu003e

They’re the same dish known by regional names — u003cemu003eSouth Indian kale dal recipe variationsu003c/emu003e.

u003cstrongu003eQu003c/strongu003e. u003cstrongu003eCan I replace kale with spinach or drumstick leaves?u003c/strongu003e

Yes, both work beautifully for u003cemu003ehealthy Indian dal with greensu003c/emu003e.

u003cstrongu003eQu003c/strongu003e. u003cstrongu003eHow do I keep the dal creamy and not too thick?u003c/strongu003e

Add hot water after cooking and whisk gently — ideal for u003cemu003ehow to fix thick kale dal consistencyu003c/emu003e.

u003cstrongu003eQu003c/strongu003e. u003cstrongu003eIs Kale Paruppu good for meal prep or lunchboxes?u003c/strongu003e

Definitely! It reheats perfectly with a little water — one of the best u003cemu003eeasy South Indian meal prep dal recipesu003c/emu003e.

Andhra style Kale Pappu, How to make Kale Paruppu

After sharing my Kale Poriyal and Kale Pakora, I couldn’t resist adding one more family favorite to the list — Kale Paruppu/ Kale Pappu! This humble bowl brings the goodness of kale into our everyday comfort food, cooked just like our traditional spinach dal but with a heartier, rustic flavor.

It’s a simple one-pot dal that needs no fancy ingredients — just toor dal, garlic, onions, tomatoes, and fresh kale, all pressure-cooked together into a creamy, wholesome curry. Perfect for busy days when you want something warm, quick, and nourishing. Serve it hot with rice, a spoon of ghee, and vazhakkai varuval or potato roast — pure home-style comfort with a healthy twist! 💚

This recipe is extra special to me because my dearest friend Sneha taught it to me — along with a few other delicious ways to cook kale the Indian way. Ever since then, I’ve moved past just tossing kale into salads or blanching it; now, I truly enjoy turning it into cozy home-style dishes like this Kale Paruppu.

A Bite of History – Andhra style Kale Pappu

Every South Indian home has its own version of paruppu or pappu — the humble lentil curry that has comforted generations. It’s often the very first meal served to toddlers, the go-to dish when we crave simplicity, and the one that quietly completes every festive feast. Traditionally made with spinach, keerai, or even murungai ilai, this dish beautifully adapts to whatever green grows around us.

Today, kale — once foreign to Indian kitchens — has found its place beside these age-old greens. Its hearty texture and slightly bitter notes blend surprisingly well with our beloved toor dal and spices. In a way, Kale Paruppu bridges worlds — taking a global green and wrapping it in the warmth of South Indian cooking, just like how our grandmothers would’ve done if kale had grown in their backyards. 💚

Jump to Recipe

Ingredient Roles in Kale Paruppu

Ingredient	Role in Recipe
Toor Dal	Forms the creamy, protein-rich base of the dal and gives it body.
Kale Leaves	The star of the dish — adds a hearty texture and earthy flavor while keeping it nutritious.
Onion & Garlic	Build the flavor base and bring that signature South Indian warmth.
Tomato	Adds mild tanginess and balances the dal’s richness.
Green Chili	Lends gentle heat and freshness.
Cumin Seeds	Give a nutty aroma and enhance digestion.
Turmeric Powder	Adds color, warmth, and a natural healing touch.
Salt	Balances and lifts all the flavors.
Ghee or Oil	Used for tempering — adds aroma and richness; ghee gives a homely finish.
Mustard Seeds, Urad Dal & Curry Leaves	The classic tempering trio that brings crunch and fragrance.
Dry Red Chilies & Hing	Add gentle spice and that temple-style aroma that makes dal irresistible.

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Andhra style Kale Pappu, How to make Kale Paruppu

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main Course / LunchCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A quick and wholesome South Indian dal made with toor dal, garlic, and hearty kale leaves — simple, flavorful, and perfect with hot rice and potato roast.

Ingredients to make Kale Pappu

1 cup, 1 Toor dal (washed)
3 cups, 3 Water (approx.)
2 cups, 2 Kale (finely chopped)
1 nos. 1 Onion, small sized, (chopped)
3 cloves, 3 Garlic (crushed)
3 nos. 3 Green chili (slit)
1 nos. 1 Tomato, small sized (chopped)
½ teaspoon, ½ Cumin seeds
¼ teaspoon, ¼ Turmeric powder
Salt, to taste
For Tempering:
½ teaspoon, ½ Mustard seeds
1 tablespoon, 1 Oil /Ghee
2 to 3 nos. 2 to 3 Dry red chilies
Hing, a pinch
a sprig, a Curry leaves

Directions to make Kale Paruppu

Prep the Kale:
Wash the kale thoroughly and chop it roughly into small pieces so it blends well with the dal while cooking.
Pressure Cook the Dal:
In a cooker, add washed toor dal and water. Mix in onion, garlic, green chili, tomato, cumin seeds, turmeric, salt, and chopped kale. Pressure cook for 3–4 whistles until soft.
Mash and Mix:
Once pressure releases, gently mash the dal with a ladle. Adjust salt and consistency if needed.
Prepare the Tempering:
Heat oil/ghee in a small pan. Add mustard seeds, dry red chilies, curry leaves, and hing.
Let them splutter, then pour over the cooked dal. Mix well.

Notes

1 cup = 250 ml

Directions to make kale pappu with step by step images

Prep the Kale:
Wash the kale thoroughly and chop it roughly into small pieces so it blends well with the dal while cooking.
Pressure Cook the Dal:
In a cooker, add washed toor dal and water. Mix in onion, garlic, green chili, tomato, cumin seeds, turmeric, salt, and chopped kale.
Pressure cook for 3–4 whistles until soft.
Finish u0026 Temper:
Once the pressure releases, gently mash the cooked dal with a ladle, adjusting salt and consistency as needed. In a small pan, heat oil and add mustard seeds, dry red chilies, curry leaves, and hing. Let them splutter, then pour the tempering over the dal and mix well for that final aromatic touch.

Pro Tips to make tasty and perfect Andhra style Kale Pappu

Chop kale finely so it cooks evenly and blends well with the dal.
Soak toor dal for 15–20 minutes before pressure cooking for a soft, creamy texture.
Always use ghee for tempering — it adds that authentic South Indian aroma.
A squeeze of lemon juice before serving balances the earthy flavor of kale.
Add hot water after cooling if the dal thickens to get the right consistency.
Don’t skip hing; it adds a temple-style aroma and helps digestion.

Serving Suggestions

Serve Kale Paruppu hot with steamed rice and a drizzle of ghee.
Pair with vazhakkai varuval (raw banana fry) or crisp potato roast for the perfect combo.
Add a side of rasam or curd for a complete South Indian thali experience.
Enjoy with cooked millets for a wholesome, high-fiber meal.