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.
- 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)
- 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
- Avocados
- Finely chopped tomatoes
- Oven roasted Carrots
- Boiled Peanuts
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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.
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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.
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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.
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Add oil to Wok. Add tadka items one by one.
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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.
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Take about a ladle or two full of drained chana dal. Give it a good stir for about 2 minutes.
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Add steamed shredded Kale and stir fry for a couple of minutes. Check taste and add salt as needed.
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Add shredded coconut, give it a stir. Switch off the heat.
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Serve in a salad bowl. Top it will chopped tomatoes, avocados or roasted carrots.
Top Notes:
- Chana dal makes this recipe.
- 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.
- Shredded Coconut adds to the yum factor!!
- This salad is so flexible. I threw in some boiled peanuts I had in the refrigerator. Totally optional!!