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Ingredients55 m servings 130
Original recipe yields 4 servings
- Soak moong dal in water for 30 minutes. Drain.
- Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.
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- Cook's Notes:
- Moong lentils are available in most grocery stores. If you can't find them, you can use your favorite lentils.
- Use any cooking oil you prefer.
Per Serving: 130 calories; 4 17.4 7.1 0 53 Full nutrition