CARROT & KALE MUNG DAL

Serves 4, 30 minutes

INGREDIENTS

• 1 cup green mung beans, soaked for at least 2 hours

• 3 medium carrots, peeled and chopped

• 2 cups of kale, stems removed, chopped

• 4-5 cups veggie broth

• 1 tbsp cumin seeds

• 1 inch piece of fresh ginger, peeled and chopped

• ¼ tsp turmeric powder

• 2 tbsp ghee

• Pinch of hing/ asafetida (optional) 

• 1 tsp cumin seeds 

• 1 tsp fennel seeds

• salt & pepper to taste

• Fresh lemon juice for serving

• Cooked cumin rice (or any cooked grain) for serving

DIRECTIONS

1. Wash the mung beans until water runs clear

2. Add the mung beans, carrots, hing and turmeric to a medium sized pot. Add the veggie broth. Cook until the mung beans are soft over medium heat (about 30 minutes). Add more water/ broth if needed. 

3. Heat the ghee over medium heat in separate small saucepan. Add the cumin seeds.

4. Temper the cumin seeds, fennel seeds, and ginger in the pan with the hot ghee until aromatic. 

5. Add the tempered spices and kale to the cooked mung beans. Stir to combine. Add salt & pepper to taste and allow to cook for an additional 5 minutes.

6.  Top with fresh lemon juice and serve with a grain such as cumin rice.

#onepotmeal #vata #pitta #kapha #fall #spring #winter #summer #lunch #dinner

Notes

• A great post-cleansing meal as this is simple, easy to digest, and kind of soupy-kitchari like.

• For pitta, you may want to reduce the spice level a bit - cut the ginger amount in half and omit the asafoetida.

• I love this meal as a go-to when I don't know what to make for dinner but want something quick, easy and nourishing - especially if you serve it with a side of cumin rice or another #grainsideoption.