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.
Healthy stir fry with kale and fennel bulb.
- 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
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
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.