Kale-Mung Bean Dal Curry- Kale-Mung bean in Coconut gravy
Prep time
Cook time
Total time
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
To Grind
  • Coconut grated - ¾ cup
  • Cumin seeds- 1 tsp
  • Turmeric powder- ¼ tsp
  • Water- ¼ cup
For Seasoning
  • Coconut oil or vegetable oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Whole dried red chili - 2
  1. Soak the mung or moong dal in water for 2 hours.
  2. Chop the kale leaves.
  3. Into a blender jar, add coconut, cumin seeds, turmeric powder & water, grind to a coarse paste.
  4. Into a pressure cooker, add the mung dal, green chili, small onions, chopped kale leaves, tomato, salt and water. Cook till 2 whistles.
  5. After the pressure subsides, open the cooker and add the ground coconut paste, combine well.
  6. Cook the mixture for a few minutes, add ½ to 1 cup water to thin down the gravy.
  7. Let the curry come to a slight boil.
  8. Taste and add more salt if needed.
  9. If you want the curry to be spicy you can add ½ to 1 tsp chili powder while cooking the gravy.
  10. Remove the cooker from the heat and keep the curry covered.
  11. Heat a small frying pan, add coconut oil, let oil turn hot.
  12. Add mustard seeds, let it splutter.
  13. Add dried red chilies, saute for a couple of seconds.
  14. Pour the seasoning over the kale-mung bean curry, combine well and keep covered for a few minutes.
  15. Serve with rice, chapati or roti.
You could replace kale with spinach or fenugreek leaves or any greens.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/healthy-kale-mung-dal-curry-with-coconut-vegetarian-recipe/