Toasted Moong Dal With Collards

1. 1

   ["In a medium-hot, dry frying pan, roast the dal, stirring occasionally, more frequently towards the end. They're ready when they start to turn a golden-red.", "Rinse the dal a few times and drain.", "Put the dal in a sauce pan with the turmeric, bay and 4 cups of water. Bring to a boil, skim any scum and simmer, partially covered for about an hour, stirring occasionally, until tender.", "Add the greens, salt, chilli and a bit more water if needed. Simmer, covered, on low for 30-45 minutes longer. Stirring occasionally as the greens wilt.", "Heat the ghee in a small frying pan. When hot, add the panchphoran* and a few seconds later the chillies, cut into 1"" pieces. Cook for a minute or so and then pour into the dal, covering the dal quickly in case of spattering.", "* Panchphoran is a Bengali spice mixture of whole spices: 2 parts cumin, 2 parts black mustard, 2 parts fennel, 1 part nigella (sometimes called onion seed, but they're not...), and 3/4 part fenugreek. Worth putting together for this recipe, it really adds a lot of flavour."]

* Per serving · 4 servings · Values may vary.

No additional tips available.