Indian kale and moong dal for veggie lovers.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak moong dal in water for 30 minutes. Drain.

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  • 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.

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.

Nutrition Facts

131 calories; protein 7.1g; carbohydrates 17.4g; fat 4g; sodium 53.4mg. Full Nutrition
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