No moong dal on hand? Try this with lentils.
Ingredients:
1 cup (6 ounces) hulled and split moong dal 1/4 teaspoon ground turmeric 1 tightly packed cup (3 ounces) mustard greens, well chopped 1 1/4 teaspoons salt 1 1/2 tablespoons extra virgin olive oil 1/2 teaspoon whole brown or yellow mustard seeds 1/2 teaspoon whole cumin seeds 1/4 teaspoon whole fennel seeds 2 dried hot red chilies
Preparation:
Put the unwashed dal in a medium pan and set over medium heat. Shake or stir the dal until some of the grains turn a little brown. Now pour cold water into the pan, stir the grains, and pour the water out. Do this one more time. Drain the beans well and add 4 cups fresh water. Add the turmeric and bring to a boil, without letting the dal boil over. Cover partially, turn heat to low, and cook 30 minutes. Add the greens and salt. Stir and cook another 20 minutes, with the pan partially covered, stirring now and then.
Heat the oil in a small pan or a small frying pan. When hot, put in the mustard seeds, cumin seeds, fennel seeds, and chilies, in that order. As soon as the mustard seeds begin to pop, a matter of seconds, pour the oil and seasonings over the cooked dal, cover it, and let the flavors blossom for a few minutes before stirring and then serving.