Go Back
Indian Spiced Kidney Bean and Mustard Green Dal
Print Recipe Pin Recipe
Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 2 medium tomatoes, chopped
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 large bunch mustard greens, stems removed and leaves chopped
  • 1 teaspoon salt
  • Fresh cilantro, chopped, for serving
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the cumin seeds, turmeric, and chili powder. Stir for 30 seconds to toast the spices.
  • Add the tomatoes and cook until they break down slightly, about 3 minutes.
  • Pour in the kidney beans and vegetable broth. Bring to a simmer and cook for 15 minutes.
  • Stir in the mustard greens and salt. Simmer for another 5 minutes until the greens wilt.
  • Taste and adjust salt if needed. Ladle into bowls and top with cilantro. Serve with lemon wedges on the side.

Notes

Mustard greens lose volume fast, so chop them roughly and add only at the end to keep some texture. If the soup thickens after sitting, add a splash of broth when reheating. For a milder version, reduce the chili powder by half. Leftovers keep in the fridge for three days and reheat well on the stove.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Knife, Cutting board