Ingredients
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Ingredients
Instructions
- 1
Rinse the moong dal under running water until the water runs clear.
- 2
In a pot, heat the oil over medium heat and add the cumin and mustard seeds. Sauté until they start to crackle.
- 3
Add the chopped onions and green chilies, cooking until the onions turn translucent.
- 4
Stir in the ginger-garlic paste and sauté for another minute until fragrant.
- 5
Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
- 6
Add the rinsed moong dal and water to the pot. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are cooked through.
- 7
Stir in the chopped mustard greens and cook for another 5-10 minutes until wilted and tender.
- 8
Adjust seasoning as necessary and garnish with fresh coriander leaves before serving.
- 1 cup green moong dal (split green lentils)
- 2 cups mustard greens, chopped (you can also use a mix of other greens if you have them)
- 1 medium onion, finely chopped
- 2 tomatoes, chopped
- 3-4 green chilies, slit (adjust according to spice preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (or to taste)
- Salt, to taste
- 2 tablespoons oil (vegetable or mustard oil)
- Fresh coriander leaves for garnish
- 4 cups water (adjust based on desired consistency)
