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