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Ingredients
- 1 Cup Mung Beans (Moong Dal) Soaked in water for 1-2 hours and rinsed
- 3 Cups Water
- 2 Cups Chopped fresh Kale
- 2 Tablespoon Oil
- 1 onion chopped
- 2 Garlic Cloves chopped
- 1 inch of fresh ginger cut into long thin strips
- 1/2 Teaspoon Chilli Flakes
- 1/2 Teaspoon each Ground Cumin and Coriander
- Salt and pepper to taste
Ingredients
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Instructions
- Add Mung Beans (Moong Dal) and water in a pan and cook on medium heat until the water boils
- Turn down the heat to medium/low and cover the pot
- Cook for 20 minutes or until beans/dal is soft but not mushy.
- In a separate frying pan, add oil and warm on medium heat.
- Add the chopped onion to the warmed oil, cook for a 2 minutes and then add the ginger and garlic.
- Cook until onions are translucent or you may prefer them to be golden brown.
- Add all the spices. Cook until fragrant and then pour into the Mung Beans (Moong Dal).
- Add the chopped Kale and stir. Cook for 5 minutes more until the kale is wilted.
- Serve as a soup or over rice or quinoa.
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