Kale Chickpeas Stir Fry Instant Pot
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4.63 from 8 votes

Kale Chana Dal Stir Fry

A one-pot kale and split chickpeas stir fry, made in Instant Pot or Pressure Cooker.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Indian
Keyword: Healthy, instant pot, pressure cooker
Diet: Dairy-free, Gluten-free, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 3
Calories: 215kcal
Author: Meeta Arora



  • Soak the chana dal for 1 hours or more. When ready to cook, drain the water and keep it aside.
  • Start the instant pot in sauté mode and heat oil in it. Add mustard seeds, garlic and red chili.
  • When the garlic turns golden brown, add in the chopped onions and let them cook for 4 minutes. Keep stirring at regular intervals.
  • Add the chana dal and spices. Mix and sauté for 2 minutes.
  • Add the chopped kale leaves and mix well. Add 1/8 cup water.
  • Change instant pot setting to manual mode for 3 minutes with vent in sealing position. When the instant pot beeps, quick release the pressure manually.
  • Add dry mango powder. Turn instant pot on sauté and cook further if there is any extra water to get desired consistency. Stir frequently.
  • Kale chana dal stir fry is ready. Serve with hot roti or paratha.


  • Soaking chana dal for 1+ hours is required, otherwise it can remain uncooked as the kale gets cooked quickly.
  • This same stir fry can be made with spinach leaves.
  • If you don't have dry mango powder, replace with 1 tablespoon of lemon juice.


Calories: 215kcal | Carbohydrates: 33g | Protein: 9g | Fat: 6g | Sodium: 429mg | Potassium: 532mg | Fiber: 8g | Sugar: 3g | Vitamin A: 7995IU | Vitamin C: 139mg | Calcium: 189mg | Iron: 3mg