This is definitely a don’t-judge-a-book-by-its-cover kinda recipe…it is WAY more tasty than it looks! I found this when I was browsing through kale recipes, and I wanted to make it for 2 reasons. First of all, it’s a way to use kale that is suitable for dinner, is cooked and isn’t a soup. (I’m all about variety when testing recipes…every which way, remember?) My second reason for making this was that I have TONS of mung beans kicking around from featuring legumes last month!

The original recipe (which is from Nourish the Budding Lotus, by the way!) was called mung bean stew, but when I think of stew I think of chunks of vegetables and chunks of meat (or no meat…) in a slightly thick broth. Like soup, only chunkier.

This recipe doesn’t strike me as a “stew”, not in the same sense at least. It reminded me of a dish I ordered once in an Indian restaurant (although that one was made with spinach and chickpeas) so I did some research and decided that a more suitable name would be Kale & Mung Bean Daal, “daal” being a thick legume (ahem) stew that is very common in Indian cuisine.

So it’s a stew.

But not a beef/potato/carrot type stew…an India-style legume stew, aka daal!

Here it is…

Kale & Mung Bean Daal

Remember: way more tasty than it looks!

Kale & Mung Bean Daal


1 large onion, diced

2 tsp ground cumin

2 tsp ground coriander

2 tsp mustard seeds

2 tsp ground turmeric

1/2 tsp cayenne pepper

2 tbsp fresh ginger, grated

2 cups dried mung beans, thoroughly rinsed

3 cups coconut milk beverage (found in the same aisle as soy milk beverages) (or, if you want a richer daal substitute a can of coconut milk)

3 cups water

1/2 large bunch kale, roughly chopped

1 tsp salt, or to taste

Heat oil in a large soup pot over medium heat. Add onions and cook until translucent.  Next add all the spices and continue cooking for a couple minutes to let the flavors blend with the oil and onion. Add the ginger and cook for another 2 minutes.

Stir in the mung beans, coconut milk beverage and water.

Bring to a boil, then reduce the heat and allow to simmer for 35 minutes. Now add the kale, stir to combine, and continue to simmer until the beans are soft and their skin begins to break, about 15-20 minutes more. Season with salt, if desired.

I served it over basmati rice, but it would be delicious over quinoa too!

kale & mung bean daal 3

Cory and I both liked this. It was spicy, but not hot-spicy, and I remember thinking it was yummier the second day, but my opinion could have been affected by being happy to have dinner ready to warm up instead of having to make something!

There, the truth is out.

I don’t make dinner every night (gasp!). In fact, I sometimes double recipes unnecessarily just to ensure there will be leftovers! Hey, sometimes you just don’t feel like cooking…sometimes it was an extra long or extra busy day, or sometimes it’s the day before grocery shopping day and you’re not feeling creative enough to come up with something based on what’s left in the fridge!

Save this recipe for the day before the day before grocery shopping day, and you too will be happy to have those extra-yummy leftovers!

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