Go Back
–+ servings
Moong dal with tomatoes and greens
Print Recipe Add to Collection
5 from 2 votes

Moong dal with greens

An easy, everyday, DELICIOUS Moong Dal made with leafy greens and spices.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dal
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 6
Calories: 132kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • ¾ cup lentils (cooked until tender)
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 1 tablespoon ginger (grated)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric
  • 1 onion (finely diced)
  • 2 tomatoes (diced)
  • 4 cups greens (like spinach or beet greens or any quick-cooking greens, chopped)

Instructions

  • Heat the oil in a saucepan. Add the mustard and when it sputters, add the onions and saute for a few minutes until the onions turn translucent.
  • Add the ginger and garlic and saute another minute.
  • Add the coriander powder, chilli powder and turmeric and stir to coat with oil.
  • Add the tomatoes and beet greens. Cook until the beet greens have wilted and the tomatoes are breaking down.
  • Add the cooked mung dal and stir together, adding some water if the curry is too thick. Add salt to taste.
  • Serve hot!

Nutrition

Calories: 132kcal | Carbohydrates: 20g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Potassium: 557mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1953IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 3mg