A power packed combination of beans and greens.
Ingredients:
Ingredients:
- Split Green Moong Dal - 1 cup
- Power Greens (baby spinach, baby kale, chard) - 3 cups - roughly chopped
- Garlic - 6-7 large cloves - medium chopped
- Olive oil - 1 teaspoon
- Mustard seeds - 1 teaspoon
- Hing / Asafoetida - 1/4th teaspoon
- Turmeric powder - 3/4th teaspoon
- Red chili powder - 1 teaspoon / to taste
- Salt - to taste
- Garam Masala powder - 1 teaspoon
- Coriander leaves - 1/4 cup - finely chopped
- Cook the split green moong dal with 2 cups of water in a pressure cooker. The dal can also be cooked over stove top.
- Heat the oil in a sauce pan. Add the mustard seeds and allow them to pop.
- Add asafoetida, turmeric powder and chopped garlic. Stir till the garlic turns golden brown.
- Add the roughly chopped greens. Stir well. Cover and cook for 5 minutes.
- Mash the cooked split moong dal with a big spoon to make it smooth with some coarse texture.
- Add the moong dal to the sauce pan. Mix well with the greens.
- Add salt to taste.
- Add little water to adjust the consistency similar to a thick soup.
- Cover and let simmer on low heat for 8-10 minutes.
- Add the garam masala powder. Mix well. Let it simmer for 2-3 minutes.
- Garnish with chopped coriander.
- Serve hot with rice or roti.