(Should look something like this – Thanks, Vitalita)
Chana Dal with Mustard Greens (or Collards or Kale or Spinach)
1.5 cups split chana dal (dry)
5 cups water
1 TB turmeric
1 TB salt
* Peeled Ginger Slices
2 TB peanut or vegetable oil (or ghee)
1 TB mustard seeds
1 head of garlic, minced (or like 6 TB of pre-minced garlic)
1 TB garam masala
1 TB madras curry powder
1 tsp ginger powder
1 tsp red chili powder
1 small onion – chopped or sliced
2 TB ghee or butter
8-10 oz or so of frozen Mustard Greens (or Collards or Kale or Spinach
1/2-1 cup washed, chopped Cilantro (Coriander Leaves)
Rinse the dal and drain – wiping out any debris in the pot. Put dal, water, ginger slices (as many or as few as you like – most recipes call for 2-4), and turmeric into the pot and bring to a boil. Skim the pot if necessary. Simmer at a low boil, covered for about an hour.
(If your greens are frozen, I put them in some water in a bowl and let them defrost while the dal cooks down.)
After an hour, remove lid and continue boiling and stirring to prevent any sticking.
In a small skillet, heat 1 TB of oil and fry mustard seeds. It is best to use medium heat and cover – when you hear the seeds pop, remove from heat. Empty seeds into small bowl.
Stir dal. Heat the other 1TB of oil in the skillet and fry the garlic, garam masala, curry powder, ginger powder and chil powder until fragrant.
Add mustard seeds, and garlic mixture to large pot and stir through. Add onions and Greens. Stir to combine. Add ghee or butter.
Stir in Cilantro (Coriander Leaves), chopped or whole.
Serve with hot naan or other indian bread and/or rice.