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Stir Fried Kale Salad (South Indian Style)
Prep Time
15 mins
Cook Time
30 mins
 

This Stir fried Kale Salad (South Indian Style) has kale, chana dal and coconut. Tasty, healthy and vegan. You have to make this nourishing and satisfying salad ASAP.

Course: dinner, lunch
Cuisine: American, Indian, sri lankan
Keyword: kale, lentils, salad
Servings: 4 people
Author: Swetha Sivakumar
Ingredients
  • 1/2 bunch Kale
  • 1 cup Chopped Onion
  • 1 cup Chopped Bell Peppers
  • 1/2 cup Chana Dal
  • 1/2 cup Shredded Coconut (fresh or frozen)
  • Salt (As needed)
Tadka Items
  • 1.5 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • 1 stem Curry Leaves
  • 2-3 Byadagi Chilli
  • 2-3 pinches Hing
Optional Ingredients for Salad
  • Avocados
  • Finely chopped tomatoes
  • Oven roasted Carrots
  • Boiled Peanuts
Instructions
Chana Dal
  1. Add 1 cup of chana dal with 1.5 cups water and pressure cook for 2-3 whistles. Let the pressure subside naturally. Open cooker. The dal should still have a little crunch and not be mushy.

  2. Drain the chana dal from the cooking liquid. You may not use all the dal for the recipe. Refrigerate any leftover dal (with drained liquid) to use later.

Kale Prep
  1. Clean Kale. Chop into large pieces and let it run in the food processor until finely shredded. Steam shredded Kale for about 5 minutes and keep aside.

Final Dish Prep
  1. Add oil to Wok. Add tadka items one by one.

  2. Add chopped onion and chopped bell pepper to the Wok. Stir fry for 2-3 minutes. You don't want it caramelized. You want the onions to have a little bite/crunch to it. Add a little salt now.

  3. Take about a ladle or two full of drained chana dal. Give it a good stir for about 2 minutes.

  4. Add steamed shredded Kale and stir fry for a couple of minutes. Check taste and add salt as needed.

  5. Add shredded coconut, give it a stir. Switch off the heat.

  6. Serve in a salad bowl. Top it will chopped tomatoes, avocados or roasted carrots.

Recipe Notes

Top Notes:

  1. Chana dal makes this recipe.
  2. The success of the recipe depends on proportions - make sure you use the right level of kale, chana dal and coconut proportionally to each other. 
  3. Shredded Coconut adds to the yum factor!!
  4. This salad is so flexible. I threw in some boiled peanuts I had in the refrigerator. Totally optional!!