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.
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.
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.
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.
Add oil to Wok. Add tadka items one by one.
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.
Take about a ladle or two full of drained chana dal. Give it a good stir for about 2 minutes.
Add steamed shredded Kale and stir fry for a couple of minutes. Check taste and add salt as needed.
Add shredded coconut, give it a stir. Switch off the heat.
Serve in a salad bowl. Top it will chopped tomatoes, avocados or roasted carrots.