Sweet potato mash, rice with mung daal, and kale

Healthy cooking and eating can be so simple and quick.
When I'm short on time I still stay with a few simple guidelines;

One grain (rice),
one legume (split mung daal),
one augmenting vegetable (sweet potato mash)
and one extractive vegetable (curly kale), 
spices and ghee.
That's really all you need for a balanced meal. 

Serves 2 People
Cooking time 25 min (with a pressure cooker) 1 hour without. 

RICE AND MUNG DAAL

  • 1 tbs of ghee
  • 1 tsp of brown mustard seeds
  • 1 tsp of cumin seeds
  • 1 tsp of himalayan rock salt
  • some black pepper
  • 1 cup of rice
  • 1/2 of split mung daal
  • 3 cups of water
    Start heating up the ghee and then add the spices
    Let the aroma come up and then the rice and split mung daal to the pot
    Add the water and let cook for 16 min in a pressure cooker, about 30-45 in a normal pot

While the rice and mung daal is cooking, continue prepairing the sweet potato and the curly kale

SWEET POTATO MASH

  • 1 tbs of ghee
  • 1 tsp of coriander seeds
  • 1 tsp of grated fresh ginger
  • 1 tsp of himalayan rock salt
  • 1 big sweet potato, cubed
  • Water, covering 1/2 of the sweet potato
    Start heating up the ghee and then add the spices
    Let the aroma come up and then add the sweet potato to the pot
    Add the water and let it boil for 5-10 min

CURLY KALE

  • 1 tbs of ghee
  • 1 tsp of himalayan rock salt
  • some black pepper
  • 1 cup of curly kale
  • 1/4 cup of water
    Saute the ghee in the pot with pepper and salt
    Add the kale directly after and let it take some flavour
    Be careful with the water. Extractive vegetables often contain quite a bit of water themseves so only a bit to get it steming is enough. 
    Cook until the kale changes the color lighty, about 5-10 min