Packed with nutrition, this Mung Beans and Kale Daal is such a tasty wholesome meal. It can be served in two ways. You could serve it with a good doze of ghee and spice sizzle on top and it would pair beautifully with rice. You could also swirl a little bit of cream and enjoy it as soup with the bread of your choice. I tried both the versions and both taste equally comforting and so good!
- ½ cup split green mung beans
- 4 cups water
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 1 tomato
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 4 cup finely chopped kale leaves
- 2 tablespoons cream (if you are serving it as a soup)
- 1 tablespoon ghee
- 1 bay leaf
- ½ teaspoon cumin seeds
- ½ teaspoon chili powder
- ¼ teaspoon asafoetida
- Wash the mung beans and place it in a heavy bottom saucepan with water and salt. Bring the water to a boil at high heat and then, lower the heat to medium. Place a lid on top of the saucepan and keep it ajar as the beans tend to boil over and spill on your stovetop. Let it simmer for 20 minutes while the beans soften.
- Cut the tomato wedges and drop it into the saucepan. Sprinkle the turmeric powder, cumin powder, coriander powder and give it a stir. Let it cook for 3 minutes.
- Drop the chopped kale and let it cook for 5 more minutes. Check for salt and add any, if needed.
- If you want to serve the Mung Beans with Kale as a soup, swirl the cream on top and it’s ready.
- If you want to serve it as daal with the tempered spice on the top, place a small pan on medium heat. When the pan heats up, pour the ghee followed by bay leaf, cumin seeds, chili powder and asafoetida. Let it sizzle for a few seconds and pour the tempering on top of the daal. Give it a mix and serve it warm.