I am always looking for ideas to incorporate kale in Indian cooking. This recipe is inspired by a post on Instant Pot for Indian Cooking Facebook group by Kiranmayee Pullakhandam. It is super healthy and delicious. Kale is low in calories, high in fiber, and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber, and 0 grams of fat. It is great for aiding in digestion with its great fiber content. Kale is filled with so many nutrients, vitamins, folate, magnesium, and many others. We also enjoy kale in this air fryer kale chips recipe. Chickpeas are no less – They are a great source of plant-based protein and are also known for their high fiber content. Combining both of these, this split chickpeas and kale stir fry is a superfood in itself.
Step-by-step Kale Chana Dal in Instant Pot
This is such a quick and simple recipe. The only step that takes time is the soaking; you need to soak chana dal for one or more hours. This is required, as otherwise the dal can remain uncooked. When you are ready to cook, drain the chana dal and keep it aside. Start the instant pot in sauté mode and heat the oil in it. Add in mustard seeds, garlic, and red chili. Add in the sliced onions and sauté for about 4 minutes until the onions start to change color. Stir in the chana dal and spices and sauté for a couple of minutes. Add in the chopped kale leaves and mix well. Now, change the instant pot setting to cook in manual mode for 3 minutes with the vent in the sealing position. When the instant pot beeps, quick release the pressure manually. Stir in the dry mango or amchur powder. If the kale is watery when you open it, change the instant pot setting to sauté mode and stir for a couple of minutes to get the desired consistency. I usually prefer it dry, like a stir fry. Enjoy this nutritious kale chickpeas stir fry with roti or paratha. If you are looking for more recipes, check out Rajma Masala, Kala Chana, Chana Dal Pulao.
