Piping Pot Curry · by Meeta Arora★ 4.7 (14)
Kale Chana Dal Stir Fry
NUTRITION · PER SERVING80M COOK
CAL 12%·PRO 21%
CARBS 32G55% OF CAL
8G FIBER17G OTHER7G TOTAL SUGAR
FAT 8G31% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Kale stir-fried with split chickpeas and warming spices, finished with mango and mustard seeds. A vegetarian Indian main made in a pressure cooker.
mainindianstir frybeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1/2 cup Split Chickpeas (Chana dal) (washed (125 ml))
- 1/2 lb Baby Kale leaves (or Kale leaves chopped )
- 1 tablespoon Oil
- 1/2 Onion (large sliced )
- 5 cloves Garlic
- 2 Red Chili Pepper (sliced, or green chili pepper)
- 1/2 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Dry Mango powder (Amchur)
- 1/8 cup Water
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Salt
- 1/2 teaspoon Cayenne or Red chili powder
- 1/4 teaspoon Ground Turmeric (Haldi powder)
At a glance
PER SERVING · TIME 80M
CAL 12%·PRO 21%
CARBS 32G55% OF CAL
8G FIBER17G OTHER7G TOTAL SUGAR
FAT 8G31% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 520mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 843mg
- Calcium
- 224mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 520MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.