Kale reminds me of drumstick leaves and is a nice substitute since I do not get drumstick leaves. Kale fry is one of my favorite dishes and here I have added fennel to it as well. I usually treat the fennel bulb similar to onion and use for dishes where I would use onion. This stir fry is simple and the lentils and fennel add a ton of flavor to the dish. Cabbage, carrots, etc. can also be cooked this way. Off to the recipe.
Kale Fennel Stir Fry
Healthy stir fry with kale and fennel bulb.
Ingredients:
- oil - 2 tsp
- mustard seeds - 1/4 tsp
- urad dal - 1 tsp
- red chillies - 4
- fennel bulb - 1 - sliced thinly
- channa dal - 1/4 cup
- kale - 2 bunches
- salt - to taste
- coconut - 2 tbsp
Instructions:
Heat oil and splutter mustard seeds. Add urad and chillies; when dal turns brown add the fennel and channa dal.
After about 5 minutes add the kale and salt. When kale and dal is cooked add coconut and mix well. Serve with rice or roti.
Since channa dal takes a while to cook, you can cook it separately and add it along with coconut finally.
1 year ago: Tomatillo Dal
2 years ago: Oatmeal White Bread
3 years ago: Karasev (Savory Snack)
4 years ago: Molten Lava Cake
Pictorial
1. Heat oil and splutter mustard seeds. Add urad dal and red chillies.
2. When dals brown, add the fennel and channa dal. Allow to cook for about 5 minutes.
3. Add kale and salt.
4. When kale and dal are cooked, add coconut and mix well. Turn off the stove and serve with rice or roti.
Healthy poriyal ready.
Enjoy!
What a fantastic healthy stir fry share.We felt the same with kale that it was similar to drumstick leaves..