Rinse mung beans with cool water, and soak for 4 hours. Drain beans when done soaking.
Add mung beans to a medium saucepan. Add sunflower oil, and cover with water. Bring to a boil, then turn down heat to low and simmer. Cook until soft, but not mushy, approximately 25 Minutes. Drain and set aside.
In a bowl, mix chopped tomatoes, coriander, cayenne, turmeric and salt, set aside.
Heat oil over medium heat in a large skillet. When oil is thoroughly heated, add cumin seeds and cook until they begin to pop.
Turn down the heat, add asafoetida powder and cook for 3 Minutes.
Add the tomato mixture and cook for another 3 Minutes.
Stir in kale and cook for 4 Minutes.
Add the mung beans and mix well.
Add lemon juice and salt to taste.
Garnish with chopped cilantro and a pinch of nutmeg powder.