Kale-Mung Bean Dal Curry- Kale-Mung bean in Coconut gravy
Author: Thasneen
Recipe type: Curry
Cuisine: Indian
Serves: 5 People
- Mung or Moong dal, (without skin) soaked in water- 1 cup
- Kale leaves, chopped- 1 bunch
- Green chili, halved- 2
- Small onions, halved- 6
- Tomato, chopped- 1
- Salt- 1½ tsp
- Water- ½ cup
- Coconut grated - ¾ cup
- Cumin seeds- 1 tsp
- Turmeric powder- ¼ tsp
- Water- ¼ cup
- Coconut oil or vegetable oil- 1 tbsp
- Mustard seeds- 1 tsp
- Whole dried red chili - 2
- Soak the mung or moong dal in water for 2 hours.
- Chop the kale leaves.
- Into a blender jar, add coconut, cumin seeds, turmeric powder & water, grind to a coarse paste.
- Into a pressure cooker, add the mung dal, green chili, small onions, chopped kale leaves, tomato, salt and water. Cook till 2 whistles.
- After the pressure subsides, open the cooker and add the ground coconut paste, combine well.
- Cook the mixture for a few minutes, add ½ to 1 cup water to thin down the gravy.
- Let the curry come to a slight boil.
- Taste and add more salt if needed.
- If you want the curry to be spicy you can add ½ to 1 tsp chili powder while cooking the gravy.
- Remove the cooker from the heat and keep the curry covered.
- Heat a small frying pan, add coconut oil, let oil turn hot.
- Add mustard seeds, let it splutter.
- Add dried red chilies, saute for a couple of seconds.
- Pour the seasoning over the kale-mung bean curry, combine well and keep covered for a few minutes.
- Serve with rice, chapati or roti.
You could replace kale with spinach or fenugreek leaves or any greens.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/healthy-kale-mung-dal-curry-with-coconut-vegetarian-recipe/
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