Ingredients
2 cups chopped spinach,fenugreek leaves and any other greens
1 cup toor dal, washed and drained
8 green chillies
5 cloves garlic, chopped finely
A small piece of ginger, skinned and crushed
2 medium sized tomatoes, chopped finely
2 tbsp ghee (clarified butter)
1 tsp mustard seeds
1 tsp cumin seeds
3-4 dry red chillies, broken into small pieces
1 sprig curry leaves
A pinch of hing (asoefetida)
Salt to taste

Method
In a large cooker/steamer vessel, add the dal,
greens, ginger, garlic, green chillies and tomatoes.
Add about 2 cups of water and steam until cooked.
Mash the cooked mixture with the back of a spoon till
well blended.
Transfer the above contents to a saucepan and
add salt to taste.
Add more water to bring it to a slightly-thicker-than-soup
consistency.
Bring it a boil.
Season with ghee, mustard,cumin, curry leaves and hing.
Eat when hot with rice or chapati.