Flavorful & nutritious moong bean & kale curry…
After harvesting kale from my veggie garden, the first thought was to make a stir fry or Kerala-style thoran with it. Then I made this delicious curry, kale leaves cooked with mung beans.
Kale & Swiss Chard Harvest
I love moong beans, taste rich, creamy & are highly nutritious.
After pressure cooking moong bean & kale along with a few simple spices, added coconut milk & the tempering. I was literally seen drinking this curry.
This curry can be enjoyed with rice, chapati, idiyappam, Kerala puttu, appam, etc.
- Moong bean, whole- 1 cup, rinsed
- Kale leaves, roughly chopped- 3 cups
- Onion, chopped- 1
- Kashmiri chili powder- 1 tsp (for more spice add regular hot chili powder)
- Turmeric powder- ⅛ tsp
- Coriander powder- 2 tsp
- Salt- 1½ tsp
- Water- 2 cups (to cook in Instant Pot)
- Coconut milk- 1 cup
- Water to thin down- ½ to 1 cup
- Coconut oil- 1 tbsp
- Cumin seeds- 1 tsp
- Dried red chilies, halved- 2
- Curry leaves- 10 leaves
- Kashmiri chili powder- ½ tsp (optional)
- Use whole moong beans for making this curry. I just rinsed the beans, didn't soak them. If you prefer you can soak the beans in water for an hour.
- I pressure-cooked the moong beans in my Instant Pot. If you don't have an IP, use a regular pressure cooker.
- Instead of kale, Swiss chard, beet leaves, moringa leaves or spinach can also be added.
- To the stainless steel pot, add the rinsed moong bean, kale leaves, onion & spices.
- I added a few simple spices, don't really need a whole lot of spices; tastes delish with simple spices.
- I've added 2 cups water, combine well.
- Close the pot with the lid.
- Select the pressure cook setting, set the time to 25 minutes at high pressure.
- If cooking in the regular pressure cooker, cook for 3 whistles till the moong bean has cooked well.
- After pressure cooking, let the pressure release naturally for 10 minutes & then open the lid.
- There will be some liquid left in the pot & the moong bean will be perfectly cooked.
- Select saute setting at medium temperature.
- I've added 1 cup coconut milk, combine well.
- To thin down the gravy, added ½ cup warm water.
- Cook for 3 minutes.
- Taste & add salt if needed.
- Take the pot out of the main pot & keep it covered.
- For making tempering, place a small frying pan over medium heat, add coconut oil. Let turn hot.
- Add cumin seeds, saute for a few seconds & add dried red chilies, curry leaves.
- Don't burn the cumin seeds.
- Take the pan off the heat & add Kashmiri chili powder. This is optional.
- Combine well.
- Immediately, pour the tempering over the curry & keep it covered for a few minutes, let all the aroma infuse into the curry.
- This curry can be enjoyed with rice, chapati & Kerala puttu.
- I find this curry goes well with Kerala puttu along with pappadam, yum!