• Rinse the Urad Dal 2-3 times with water, then transfer to an insert container for the pressure cooker. Add 1 cup water and soak for about an hour.
  
• Add the spices listed for cooking the Urad dal with: bay leaves, whole black pepper, cumin seeds and crushed red pepper. Prepare the pressure cooker for pot-in-pot cooking.

  Place the rack and add enough water to cover the rack. Place the Dal container on the rack, close the lid and cook the Dal at full pressure for 4 minutes. Do NOT overcook the Dal.

  For InstantPot: set the timer for 4 minutes.

  For stove-top pressure cooker: cook for 4 minutes after it reaches full pressure, indicated by a strong hissing sound or a "whistle" (3-4 whistles typically take about 4 minutes, depending on the heat setting of the stove).

  Wait for natural pressure release - about 10-12 minutes. Do not force-release the pressure.

  If using a stove-top cooker, move the pressure cooker away from the hot stove afterwards, to let it release pressure faster.
  
• Meanwhile, rinse, trim and chop the Kale. Cut the stem and thick veins away.

  Set the stems aside so you can make this quick Kale stem pickle.
  
• Stack the leaves, cut into 1/4 inch ribbon-like strips, then cut across - about 1/4 inch to give evenly chopped Kale.
  
• 
• Transfer to a microwave safe bowl and cook on full power for 2 minutes, uncovered.

  Note:

  If microwave is not available, please follow the alternate procedure described below for stove-top cooking.
  
• Meanwhile, wash and chop the tomatoes - small dice size.
  
• Wash, slice and chop ginger finely.
  
• Add the tomatoes on top of the Kale, which will have wilted to half its volume after cooking. Add the ginger and remaining spices - turmeric, red chilli powder, cumin powder, coriander powder, fennel powder, and salt, on top of the tomatoes. Do NOT mix.
  
• Cook for 2 min on high.

  Remove, from microwave, stir and mash the cooked tomatoes with the back of a sturdy spoon, and add 1 cup hot water. Cook again for 2-3 min on high power.
  
• Stir to mix well.
  
• By this time, the pressure will have been released from the pressure cooker. Remove the Dal container,

  Check to make sure the Dal is cooked, but holding its structure and not mushy soft: do the "thumb-press" test -the dal should smash easily when pressed between thumb and forefinger.
  
• Add the cooked Dal to the Kale-Tomato Masala, taking care NOT to mash the dal. Add 1/2 cup hot water, spread out the dal a bit, but do not stir, cover and cook for 3-4 min.
  
• Stir to mix; it is very thick at this stage- you can leave it like this if you wish, or add water as needed.
  
• Add 1/2 cup hot water , or more, as needed to get the consistency desired, and simmer, covered, for 5-7 min on low heat to let the flavors blend.
  
• Meanwhile, make the Tadka: heat the oil in the small Tadka wok (or small, heavy bottomed saucepan - keep a lid handy to cover and catch splatter as the seeds pop -

  Add mustard seeds first and immediately cover the Tadka wok, because the seeds will pop and splatter everywhere if you don't! Also, turn the heat off to prevent burning the seeds.

  Immediately add the cumin and fennel seeds, - these will sizzle too, but will not splatter everywhere. Then quickly add the Asoefetida and turmeric; add the red chilli powder last, because it might get burned otherwise.
  
• Quickly pour the sizzling hot Tadka on the Dal just before serving. Do not add the Tadka too early, or it will lose its crisp flavor and aroma.

  If you like, also add a dollop of butter on top of the Tadka. Gently swirl the Tadka so it is still visible on top when you serve it.
  

No microwave? Follow these instructions for preparing the Kale-tomato Masala on the stove-top.

• Bring 1/2 cup water to boil in a 2 quart ( 2 liter) sauce pan. Decrease the heat, add the chopped Kale, sprinkle 2-3 tbsp water, cover and cook for 4-5 minutes on low heat.
• Add the chopped tomatoes on top of the kale, add the spices, but do NOT stir the kale. Add 1/4 cup water, cover and continue to cook for 5-7 min on low heat.
• By this time, the pressure will have been released from the pressure cooker. Remove the Dal container, check to make sure the Dal is cooked, but holding its structure and not mushy soft.
• Add the cooked Dal to the Kale-tomato masala and gently spread it over the surface of the masala. - do Not mix!.

  Add 1/2 cup water to the container in which Dal was cooked and collect the residual material left in there. Add this water to the saucepan, do not stir, cover and cook for 3-4 min.

  Stir, add more water as desired to get the consistency desired, and simmer for 6-8 min on low heat to let the flavors blend.
• Meanwhile, make the Tadka:

  Heat the oil in the small Tadka wok (or small, heavy bottomed saucepan - keep a lid handy to cover and catch splatter as the seeds pop - add mustard seeds first and immediately cover the tadka wok, because the seeds will pop and splatter everywhere if you don't! Also, turn the heat off. Then add the cumin and fennel seeds, - these will sizzle too. Then add the Asoefetida and turmeric. Add the red chilli powder last, because it might get burned otherwise.
  
• Pour sizzling hot Tadka on the Dal just before serving. Do not add the Tadka too early, or it will lose its crisp flavor and aroma. Add a dollop of butter on top of the Tadka.
  

Serve....

• Serve this Urad-Kale Dal with simple rice, for a quick, nourishing meal. Comfort food, for sure..
  
• Or, serve it as part of a full meal... with rice and Chapati, salad, savory Lassi (luss-see)
  
• Enjoy!