Simply tear the leaves and rinse it thoroughly. We did not use the stems this time, because we did not know that it was edible.

The daal and greens can be either pressure cooked together adding enough water for 1 whistle or it can be cooked in a vessel directly on stove top itself, if you are using moong daal. In case you choose to go with the latter method, first add the daal, turmeric powder, hing and enough water in a vessel and don't close it with a lid. If you close the vessel with the lid, the water will start overflowing while boiling and you will have to spend the next 5 minutes cleaning the range. Once the daal is half cooked add the cleaned greens and cook it tender adding water as required. Once both the daal and greens are cooked add enough salt.

While the daal and greens are cooking add all the ingredients mentioned for grinding in a blender and grind it to a fine paste using milk/water.

Add this paste to the cooked greens and let it boil for another couple of minutes, while you prepare the tadka.

In a small frying pan add oil and after it heats add the remaining ingredients and fry until the daals turn golden brown and add it to the greens and remove it from heat.