Dr. Padma Garvey
The plant-based Doctor Mom
Kale and Mung Bean Curry
This dish is a great way to get lentils and greens. It is quite tasty and like most South Indian dishes is served with rice. However, you could also eat this curry with toasted whole wheat tortillas.
Large bunch of kale, thoroughly rinsed and chopped.
one inch of ginger, crushed (best done with mortar and pestle)
One jalapeno, large chopped
1/2 cup of yellow mung dal, soaked in water for one hour
One teaspoon oil
One tablespoon of urad dal
one teaspoon of black mustard seeds
1/2 teaspoon of cumin seeds
two dried red chilies
five curry leaves
In a large nonstick skillet, add one teaspoon of oil and heat to medium. Add urad dal, wait 20 seconds, then add mustard seeds, cumin seeds, and red chilies. When mustard seeds start to pop, add two dashes of hingh powder and quickly add the jalapenos and ginger. Let the ginger start to sizzle for a few seconds then add the kale and the mung dal (do not add the water it was soaking in) . Add the curry leaves, 1/4 teaspoon of turmeric powder, add 1/4 teaspoon of salt. Mix well, and cover. Stir occasionally. Let the kale cook well. You may need to add a little bit of water to allow the mung dal to get soft and let the kale cook well.
Serve with brown rice, millet, or toasted whole wheat tortillas.