Indian Kale and Moong Dal

1. Soak moong dal in water for 30 minutes. Drain.

2. Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.

Cook's Notes:

Moong lentils are available in most grocery stores. If you can't find them, you can use your favorite lentils.

Use any cooking oil you prefer.