Ingredients:

• 3/4 cup – mung lentils, cooked until tender
• 1 tbsp – canola or other vegetable oil
• 1 tsp – Mustard Seeds
• 1 tbsp – grated Ginger
• 1 tbsp – minced Garlic
• 1 tbsp – coriander powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric
• 1 small onion, finely diced
• 2 tomatoes, diced
• Greens from 3 beets, chopped

Method:

1. Heat the oil in a saucepan. Add the mustard and when it splutters, add the onions and saute for a few minutes until the onions turn translucent.
2. Add the ginger and garlic and saute for another minute.
3. Add the coriander powder, chilli powder and turmeric and stir to coat with oil.
4. Add the tomatoes and beet greens. Cook until the beet greens have wilted and the tomatoes are breaking down.
5. Add the cooked mung dal and stir together, adding some water if the curry is too thick.
6. Add salt to taste.
7. Recipe Courtesy: Holy Cow Vegan