Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Split Chickpeas (Chana dal) (washed (125 ml))
  • 1/2 lb Baby Kale leaves (or Kale leaves chopped )
  • 1 tablespoon Oil
  • 1/2 Onion (large sliced )
  • 5 cloves Garlic
  • 2 Red Chili Pepper (sliced, or green chili pepper)
  • 1/2 teaspoon Mustard Seeds (Rai)
  • 1 teaspoon Dry Mango powder (Amchur)
  • 1/8 cup Water
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cayenne or Red chili powder
  • 1/4 teaspoon Ground Turmeric (Haldi powder)

Instruction

  • 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.