Step 1

Soak the chana dal for 1 hours or more. When ready to cook, drain the water and keep it aside.

Step 2

Start the instant pot in sauté mode and heat oil in it. Add mustard seeds, garlic and red chili.

Step 3

When the garlic turns golden brown, add in the chopped onions and let them cook for 4 minutes. Keep stirring at regular intervals.

Step 4

Add the chana dal and spices. Mix and sauté for 2 minutes.

Step 5

Add the chopped kale leaves and mix well. Add 1/8 cup water.

Step 6

Change instant pot setting to manual mode for 3 minutes with vent in sealing position. When the instant pot beeps, quick release the pressure manually.

Step 7

Add dry mango powder. Turn instant pot on sauté and cook further if there is any extra water to get desired consistency. Stir frequently.

Step 8

Kale chana dal stir fry is ready. Serve with hot roti or paratha.