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Indian kale and moong dal for veggie lovers.
Ingredients
- ½ cup dried moong dal
- 1 tablespoon olive oil
- ½ tablespoon ground turmeric
- ¼ tablespoon cumin seeds
- 3 cups chopped kale
- 1 pinch chili powder (Optional)
- salt to taste
- ¼ cup water
Directions
Step 1
Soak moong dal in water for 30 minutes. Drain.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 131 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium53mg | 2% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber8g | 29% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C27mg | 135% |
| Calcium49mg | 4% |
| Iron3mg | 16% |
| Potassium358mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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