Kale Stir Fry , I already have Green Leaf / Keerai and dal combos a lot. We love this combo so same implemented in Kale with chana dal recently…I go Indian grocery 2 weeks once so I buy drumstick/Moringa leaves one week and alternate week I buy this kale from Publix , price wise second one is cheaper than the other one. But both are equally a very good nutrition suppliers so I have the habit of feeding my kids often with these green leaves. Kale belongs
to the Brassica family, which also includes cabbage, broccoli, cauliflower, Brussels sprouts, kohlrabi and collards. Kale and Moringa, both are rich in Fiber, Manganese, Iron, Zinc, Folic Acid, Thiamin and several Vitamins (Proportion varies). Today I have the simple yet healthy stir fry using this Kale (If not replace with Moringa or Spinach or Methi or any green leaf). Can have this stir fry with rice or as a stuffing in chapati rolls, quesadilla.
Ingredients for Kale Stir Fry
Kale – 1/2 Bunch
Cooked Dal – Toor or Chana or Moong Dal – 1/4 Cup
Shredded Coconut – 1/4 Cup
Green Chili – 2 Numbers (Small Finger Size)
Salt and Oil – As Needed
Onion – 1 Medium Size
Cumin – 1/2tsp
Method for Kale Stir Fry Paruppu Poriyal
- Remove the thick stem parts out of kale.
- Soak the leaves for 15 minutes in water filled bowl.
- After that wash twice or thrice and drain the excess water.
- Now using big knife chop them by arranging more kale in a row, so that you can finish chopping quickly.
- In the below picture the left side is Kale and Right side is Moringa/Drumstick/Murunga Keerai
- Once done with chopping them all, heat oil in a pan/kadai.
- When oil is hot splutter cumin seeds.
- Add chopped onion, pinch of salt.
- Saute till onion turns golden brown.
- Now add chopped kale, within 2 minutes they reduce in size but this tooks a little time to cook like moringa, so sprinkle some water and in medium flame cook till they perfectly cooked.
- Meanwhile pulse the green chili with coconut in food mixer, keep aside.
- Add the separately cooked dal, pulsed green chili and coconut mixture.
- Add enough salt, stir all together let them cook till all water evaporates and poriyal turns dry.
- Serve as suggested before, you can use the same stuffing in buns (Oatmeal Bun refer HERE).
Instagram Feeds
- Kale - 1/2 Bunch
- Cooked Dal - Toor or Chana or Moong Dal - 1/4 Cup
- Shredded Coconut - 1/4 Cup
- Green Chili - 2 Numbers Small Finger Size
- Salt and Oil - As Needed
- Onion - 1 Medium Size
- Cumin - 1/2tsp
-
Remove the thick stem parts out of kale.
-
Soak the leaves for 15 minutes in water filled bowl.
-
After that wash twice or thrice and drain the excess water.
-
Now using big knife chop them by arranging more kale in a row, so that you can finish chopping quickly.
-
Once done with chopping them all, heat oil in a pan/kadai.
-
When oil is hot splutter cumin seeds.
-
Add chopped onion, pinch of salt.
-
Saute till onion turns golden brown.
-
Now add chopped kale, within 2 minutes they reduce in size but this tooks a little time to cook like moringa, so sprinkle some water and in medium flame cook till they perfectly cooked.
-
Meanwhile pulse the green chili with coconut in food mixer, keep aside.
-
Add the separately cooked dal, pulsed green chili and coconut mixture.
-
Add enough salt, stir all together let them cook till all water evaporates and poriyal turns dry.
-
Serve as suggested before, you can use the same stuffing in buns (Oatmeal Bun refer HERE).
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I usually post daily cooking in Instagram, here are several lunch scenes using this recipe with different green leaves, below is kale leaf stir fry/poriyal
I'm interested in reserving this place because choosing the right venue which does not favor a specific culture becomes difficult. Halls here have fountains and elaborate pictures. Some New York venues display traditional artifacts and paintings.
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