Method

• Wash the green vegetables thoroughly and roughly chop them.
• Heat an iron kadai (cast iron pot) on medium heat. Once hot, add oil.
• Add crushed garlic and sauté until golden brown. Add chopped green chilies.
• Add chopped onion and sauté until translucent.
• Add soaked moong dal and mix well. Sauté for a minute.
• Add the washed green leaves and mix well.
• Add salt to taste and stir. The leaves will start releasing water.
• Cook until the water dries out completely. Do not cover the kadai while cooking.
• Mix well and serve hot with jowar or bajra roti.

Recipe Notes:

● Always cook leafy vegetables uncovered to avoid sogginess.
● Using an iron kadai enhances flavour and nutrition.
● You can adjust green chilies based on spice preference.
● Fresh, seasonal greens work best for this recipe.