This recipe is a variation on one that I do in my cafe on at least a weekly basis, but used Mung Dal instead of Red Lentils, which provides a nuttier flavour and texture. Traditionally spinach is stirred in at the end, however I found that lightly roasted chopped kale gives this even more flavour and interest.
600g mung beans, soaked overnight, then drained and rinsed
4 tbs sunflower oil
8 cloves of garlic, crushed
4 large onions, sliced
1 green chilli, finely chopped
4 medium or large carrots, peeled and finely diced
2 sticks of celery, finely diced
300g kale, roughly chopped
3 tbs lemon juice
1 large bunch of fresh coriander, finely chopped
1500ml good quality vegetable stock from bouillon
1 x 400ml can of coconut milk
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
Salt and pepper to taste
1. In a large saucepan, add the stock to the mung dal and bring to the boil before simmering for 20 minutes.
2. In a smaller saucepan gently dry fry the spices for 1 minute before adding the oil, garlic, onions and chilli. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
3. Add the onion mixture to the dal, stir well, then add the chopped carrots and celery.
4. Meanwhile place the chopped kale in a roasting tray and cook in a preheated oven at 200c for 10 minutes before adding to the dal mixture.
5. Simmer the mixture for a further 20 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.