2 cups of whole mung beans (soaked for at least 3 hrs, drained and rinsed)
1/4 cup olive oil
1 onion, diced
3 cloves garlic, minced
2 tbsp fresh ginger, finely grated
2 potatoes (around 300-400 g) – feel free to leave the skin on just make sure you wash them well first, chopped into small cubes (this is to help them cook faster)
1 tsp turmeric powder
Cayenne pepper to desired heat
2 tomatoes, diced or half a can (200 g) of diced tomatoes
1 heaped tbsp tomato paste (optional)
3.5–4 cups water (boiled)
1 bunch kale, roughly chopped
Salt to taste
Handful coriander, chopped (optional)
Instructions
Put the beans in a medium saucepan and add water just enough to cover the beans. Place on stove on medium heat and bring to boil. You will probably get some white foam on the top. I normally just scoop that off. Once boiling, let it simmer on low-medium heat for around 15 minutes until all the water has pretty much evaporated and the beans have become soft.
While the beans are cooking, in a large saucepan on low heat, add the oil, onion, garlic and ginger cooking until the onion is translucent.
Add in the potatoes, turmeric powder, cayenne pepper, tomatoes and tomato paste and cook for around 5 minutes, occasionally stirring.
Add the mung beans and cook for a further 5 minutes to incorporate everything.
Pour in the boiling water and add the kale, stirring for a minute or two. Salt to taste and half cover to simmer for about 15-20 minutes. Stir occasionally. The best way to check if it’s cooked is to try a piece of the potato.
Sprinkle the coriander on top and serve on its own or with a nice thick piece of handmade bread.