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
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