When winter comes and the nights get cold, I crave comfort food…but I still want my greens. That’s literally where inspiration for this dish came from: “How do I eat so many cooked greens?”
I love this dish because it’s both Indian- and Thai-inspired, using both split mung beans (or moong dal), and my go-to Thai-inspired green curry paste. Let me show you how it’s done!
This 1-pot meal starts with soaked moong dal (a.k.a.