Leafy Dals!

Mixing with dals is a great way to eat green leafy vegetables - and a very quick and tasty way to make a balanced dish. Goes great with chapathis and rice.

Ingredients

Tuvar dal/Moong Dal/Any other dal of your choice. Tuvar is the best for this, I find. (Dal = Pulse)
Sabbajgi (Dill - the thin needle-like leaves - very high in iron, and fragrant)
And/or Methi (Fenugreek leaves)
And/or Palak (Spinach)
And/or Drumstick leaves (highly nutritious) and any other leaf you get in the carts of the leaf-vendors.
Tomato
Garlic
Green Chilly
Onion (optional)
Jeera/Ajwain (Cummin seeds/Om seeds)
Hing (Asafoetida)
Turmeric
Salt

Procedure

You can do this 2 different ways - and the tastes are slightly different.

Method 1

Cook dal in cooker, with the chopped leaf of your choice. With Tuvar dal, sabbajgi, methi, and palak go very well, either all together or individually. Add a pinch of turmeric while cooking.

When dal is cooked, add some oil in a deep pan and add the seasoning.

You could try jeera, then a chopped green chilly, then the hing, then a chopped tomato and fry a bit. If you have the time, chop and onion and fry after the jeera.

Crushed garlic can be added before the chilly if you like the taste, or you can add it right at the end, after the dal is ready.

Now add the cooked dal+leaves to this, add salt and boil just a little. Leafy dal is ready!

Method 2

Cook dal alone in the cooker, with turmeric.
Add the chopped leaves in the seasoning, after the tomato, and stir-fry for a little bit until the raw look has gone.
Now add the cooked dal to this and boil a little.
Here the taste of the leaves will be stronger. I quite like it this way too. The green will remain dark green this way, so the curry looks nicer.