Category, , , DifficultyIntermediate

An earthy blend of turmeric, coriander and asafoetida complete this warming, nutritious dahl. Dry mung beans can be found in our bulk foods department, and give this dish a boost of protein and fiber.

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time4 hrsCook Time45 minsTotal Time4 hrs 45 mins

 ¾ cup organic dried mung beans
 1 tsp organic sunflower oil
 1 cup water
 ½ cup organic tomato, chopped
 1 tsp organic coriander seed
 1 pinch organic cayenne pepper
 ½ tsp organic turmeric powder
 1 tsp organic cumin seed
 ½ bunch organic curly kale, destemmed and chopped
 ¾ tsp organic lemon juice
 ½ tsp asafoetida powder
 1 tsp salt, to taste
 ½ bunch organic cilantro, chopped
 ½ tsp organic nutmeg powder

Bean Pre-Soak
1

Rinse mung beans with cool water, and soak for 4 hours. Drain beans when done soaking.

Preparation
2

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.

3

In a bowl, mix chopped tomatoes, coriander, cayenne, turmeric and salt, set aside.

4

Heat oil over medium heat in a large skillet. When oil is thoroughly heated, add cumin seeds and cook until they begin to pop.

5

Turn down the heat, add asafoetida powder and cook for 3 Minutes.

6

Add the tomato mixture and cook for another 3 Minutes.

7

Stir in kale and cook for 4 Minutes.

8

Add the mung beans and mix well.

9

Add lemon juice and salt to taste.

10

Garnish with chopped cilantro and a pinch of nutmeg powder.

Ingredients

 ¾ cup organic dried mung beans
 1 tsp organic sunflower oil
 1 cup water
 ½ cup organic tomato, chopped
 1 tsp organic coriander seed
 1 pinch organic cayenne pepper
 ½ tsp organic turmeric powder
 1 tsp organic cumin seed
 ½ bunch organic curly kale, destemmed and chopped
 ¾ tsp organic lemon juice
 ½ tsp asafoetida powder
 1 tsp salt, to taste
 ½ bunch organic cilantro, chopped
 ½ tsp organic nutmeg powder

Directions

Bean Pre-Soak
1

Rinse mung beans with cool water, and soak for 4 hours. Drain beans when done soaking.

Preparation
2

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.

3

In a bowl, mix chopped tomatoes, coriander, cayenne, turmeric and salt, set aside.

4

Heat oil over medium heat in a large skillet. When oil is thoroughly heated, add cumin seeds and cook until they begin to pop.

5

Turn down the heat, add asafoetida powder and cook for 3 Minutes.

6

Add the tomato mixture and cook for another 3 Minutes.

7

Stir in kale and cook for 4 Minutes.

8

Add the mung beans and mix well.

9

Add lemon juice and salt to taste.

10

Garnish with chopped cilantro and a pinch of nutmeg powder.

Good Earth Kale and Tomato Mung Bean Dahl