Ingredients

The following ingredients have 8 Servings
  • 1 cup dried toor dal ((dry pigeon peas))
  • 1 bunch (about five cups chopped) collard greens ((Stack the leaves and slice into thin ribbons))
  • 2 tbsp vegetable stock ( or water)
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 2 dry Kashmiri chilies ((these are extremely mild. Use any mild red chili pepper as a substitute, including ancho or Anaheim))
  • 1/2 tsp ground black pepper
  • 1 tsp coconut oil
  • 6-8 cloves garlic ((crushed and sliced thinly))
  • 1 tsp mustard seeds
  • 2 tbsp lemon juice

Instruction

  • Cook the tuvar dal until tender, in a saucepan or pressure cooker or Instant Pot.
  • In a saucepan, place the collard green ribbons with a touch of salt and the vegetable stock or water. Cover and cook about 8-10 minutes over medium heat, stirring frequently to make sure they don't stick to the bottom. If they do, add some more stock or water.
  • Add the coriander seed powder, cumin powder. dry chilies broken into pieces, and turmeric. Stir well to mix and cook another couple of minutes.
  • Add the cooked dal and, if it's too thick, thin it out with water. Add the ground black pepper. Bring to a boil and let the dal cook with the spices and the collards for another 10 minutes.
  • In a small pan, heat the oil for tempering. Add mustard seeds and, when they sputter, add the garlic slivers. Saute until they start to color.
  • Pour the oil with mustard seeds and garlic into the dal and mix well. Add salt if needed, squeeze in the lemon juice, and serve hot.