Mustard greens - 1 bunch (finely chopped)
Green gram (Moong) Dal - 1 cup (mung bean, or you can substitute green lentil)
Onion - 1(finely diced, or bunch or scallions
Garlic - 2 cloves (finely minced)
Tomato - 1/2 (finely diced)
Turmeric powder - 1/4 tsp
Asafoetida powder - 1/4 tsp
Mustard - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 5 leaves
Salt - to taste
Oil - 4 tsp
Grated coconut - 2 tblsp
1Heat oil in a deep sauce pan and splutter mustard, dry red chillies and curry leaves.
2 Fry the onions and garlic until they begin to sweat.
3 Now add the green gram(moong) dal,chopped tomatoes, turmeric powder, asafoetida powder, little salt and water.Cover and cook for 15 minutes.
4 In the meantime grind the grated coconut and cumin seeds to form a coarse paste and keep aside.
5 When the dal is half cooked, add the chopped mustard greens and cook for another 15 minutes or until the leaf becomes tender. Add more water as needed.
6 At this stage add the coconut paste, mix everything together and switch off.
7 Serve over rice.