1 1/2TspSambar powder - For less spicy, add 1 tsp only
3/4TspCoriander powder
5 to 6NosShallots - Chopped
3 to 4Dried longRed chillies - Broken
1TspMustard seeds
1SpringCurry leaves
Salt - To taste
Instructions
Cook moong dal in a pot with water, garlic, salt and turmeric powder. If your not making in pot, just cook the dal in cooker with enough water, salt, garlic and turmeric powder to 3-4 whistles until smashed.
Chop the greens roughly. Add the chopped leaves to the cooked dal.
Let it cook for 5 to 10 min. Greens leave out water, so add water only if necessary. Put in chopped tomatoes, coriander powder and sambar powder. Adjust salt. Mix well and let it cook for 15 minutes in medium flame. Until the raw smell of powders goes off and it blends with curry.
Prepare for seasoning: peel shallots/small onions and chop them. Heat ghee in a tadka/seasoning pan, crackle mustard seeds, saute in red chillies, curry leaves and shallots. Add a pinch of salt and fry until onions turn pink. Add the seasoning to the curry and mix well.