Good Earth Kale and Tomato Mung Bean Dahl

February 16, 2019|
Yields 4 Servings
Prep Time40 mins Cook Time45 mins Total Time95 mins
  ¾ cups 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 tsps. organic lemon juice
  ½ tsp. asafoetida powder
  1 tsp. salt, to taste
  ½ bunch organic cilantro, chopped
  ½ tsp. organic nutmeg powder
1
2

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

3
4

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.

5

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

6

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

7

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

8

Add the tomato mixture and cook for another 3 Minutes.

9

Stir in kale and cook for 4 Minutes.

10

Add the mung beans and mix well.

11

Add lemon juice and salt to taste.

12

Garnish with chopped cilantro and a pinch of nutmeg powder.