Indian Kale and Moong Dal
Learn how to make nutritious Indian kale and moong dal in just 55 minutes. This vegan, gluten-free recipe combines protein-rich lentils with kale for a healthy meal.
Frequently asked questions
＋ − Can I use other types of lentils instead of moong dal?
Yes, you can substitute with red lentils or toor dal, but cooking times may vary. Red lentils cook faster while toor dal may need longer cooking time.
＋ − Do I need to soak the moong dal?
Soaking is highly recommended as it reduces cooking time and ensures even cooking. If you re short on time, you can cook without soaking but increase the cooking time by 10-15 minutes.
＋ − Can I make this dish spicier?
Absolutely! Add more chili powder, fresh green chilies, or a pinch of cayenne pepper to increase the heat level to your preference.
＋ − Is this recipe suitable for meal prep?
Yes, this dish is excellent for meal prep. It keeps well in the refrigerator and the flavors actually improve after a day. Just reheat gently before serving.
Indian Kale and Moong Dal
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Soak the moong dal in water for 30 minutes to soften. After soaking, drain the water completely and set the dal aside.
- 2
Heat olive oil in a large pan over medium-low heat. Add turmeric and cumin seeds, cooking until the seeds start crackling and release their aroma, about 1-2 minutes.
- 3
Add the chopped kale and soaked dal to the pan, followed by chili powder (if using) and salt to taste. Stir everything together to coat with the spiced oil.
- 4
Pour in ¼ cup water and bring to a boil. Reduce heat back to medium-low and cover the pan. Cook for 10-20 minutes, stirring every 5 minutes, until the dal is tender and the kale is cooked to your desired consistency.
Asian home cooking
Sofia NguyenSofia makes takeout-style favorites approachable at home, from 20-minute stir-fries to weekend ramen, with a focus on balance and fresh aromatics.
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