Ingredients:

• 1 bunch – kale or collard greens
• 3/4 cup – Chana dal
• 1/4 cup – Tuvar dal
• 3- 5 – dry Red Chillies
• 1 tsp – Mustard Seeds
• 2 tsp – Urad Dal
• A pinch of Hing
• Curry leaves
• 2 tbsp – oil

Method:

1. Soak chana dal and tuvar dal overnight and grind them to a coarse paste with dry red chillies and salt.
2. Pressure cook or steam the dal paste for 10 minutes, cool and crumble it.
3. Chop kale/collard leaves finely and cook till soft (no need to add water).
4. In a non-stick pan, add oil, pop mustard and fry the urad dal till reddish brown.
5. Add the curry leaves and hing and fry briefly.
6. Now add the crumbled dal paste and stir till dry.
7. Add the cooked kale/collard greens and mix it well with the dal. Adjust salt.
8. Cook for a few minutes and then garnish with fresh curry leaves.
9. This dish goes well with rice.

Recipe courtesy of Anu Anand