This is a very popular dish is south Karnataka, made of any or all types of greens. It is very nutritious and goes very well with rice or ragi mudde (millet balls). Other vegetables like onions, potatoes, brinjal (eggplant), and beans like black channa dal, avare kaaLu (available in Indian grocery stores as “surti lilva” or “papdi lilva”) can also be added.
Toovar dal- 1 cup
Black channa dal- ¾ cup
Dantina soppu (or Swiss chard) – 1 small bunch
Spinach- 1 small bunch
Dill leaves- 1 small bunch
Coriander /cilantro– 1 small bunch
Tamarind- lemon size
Green chillies/jalapenos – 8 to 9
Cumin seeds- ½ tbsp
Fresh coconut- ¼ cup
Mustard seeds– ½ tsp
Ghee/clarified butter-2 tbsp
Hing/ asafetida- ¼ tsp
Dry red chillies– 2
Pressure cook toovar dal and black channa dal and keep aside. Chop all the greens, onion green chillies and boil them with 2 cups of water for 10 minutes. Grind this boiled mixture with coconut and cumin seeds coarsely.
Add the cooked lentils in a pan and mix the ground mixture. Add the tamarind paste and salt to taste. Bring the mixture to boil.
Heat ghee in the seasoning pan, add mustard seeds allow the seeds to splutter, and then add red chillies and asafetida. Add the seasoning , mix well and serve with hot rice or ragi mudde.