Cuisine Asian Indian Side Dishes Indian Kale and Moong Dal 5.0 (1) 1 Review 2 Photos Indian kale and moong dal for veggie lovers. Submitted by VegFoodlover Updated on January 14, 2022 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 15 mins Additional Time: 30 mins Total Time: 55 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ cup dried moong dal 1 tablespoon olive oil ½ tablespoon ground turmeric ¼ tablespoon cumin seeds 3 cups chopped kale 1 pinch chili powder (Optional) salt to taste ¼ cup water Directions Soak moong dal in water for 30 minutes. Drain. Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total. Cook's Notes: Moong lentils are available in most grocery stores. If you can't find them, you can use your favorite lentils. Use any cooking oil you prefer. I Made It Print Nutrition Facts (per serving) 131 Calories 4g Fat 17g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 131 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 53mg 2% Total Carbohydrate 17g 6% Dietary Fiber 8g 29% Total Sugars 1g Protein 7g 14% Vitamin C 27mg 30% Calcium 49mg 4% Iron 3mg 16% Potassium 358mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.