1/2 cup split yellow -mung daal (yellow lentils) (you can find it in an ethnic Indian grocery store called moong daal)
3 cups leafy greens, thoroughly washed and chopped (I used “sessile joyweed”/Ponnangani keerai but spinach or chard or amaranth leaves would work wonderfully as well)
1/4th tsp turmeric powder
To grind with very little water:
2 Tbsp grated coconut (you can find frozen grated coconut in ethnic Indian grocery stores)
2 dried red chilies
1/2 tsp cumin seeds
To temper in hot oil:
About 2 tsp oil (you can use coconut oil or just regular vegetable oil)
1/2 tsp mustard seeds
1/2 tsp split black lentils (you can find it an ethnic Indian grocery store called urad daal
Salt to taste
Method:
Rinse the lentils in running water. In a saucepan, bring 2 cups of water to a boil and add the lentils. Once the water comes to a boil again, switch to lowest heat setting and let the lentils simmer. Keep an eye on it to make sure the water does not dry out and add some hot water if needed. Moong dal tends to cook faster than other types of lentils, so after about 30 mins, check if it mashes easily which means it is done
Once the lentils are cooked add the chopped greens and turmeric and cover for 5-10 mins
While the greens are cooking, grind the grated coconut, dried red chilies and cumin seeds in to a smooth paste in a mini food processor
After the greens have wilted, add in the grated coconut mixture to the saucepan and mix. Add salt to taste
Cook on low heat for another 5 mins and switch off
Heat oil in a small pan. When the oil is hot, add the mustard seeds. When the mustard seeds sputter, lower the heat and add the lentils and fry until golden brown.