This recipe is for all green lovers! Mustard greens (sarson) are commonly used in a popular dish made with a ton of butter and eaten in the cold winter months in Punjab, not only for its flavor but also for its immense health benefits. This dish is made healthier with no butter. The addition of urad dal (whole black gram) replaces the butter with its own buttery, nutty flavor combined with spices used in making pickles. This recipe is a great weeknight dinner not only because it is quick, but also because you need little else with it. Scoop up with papadums or just plain sourdough bread.
Urad Sarson Dal [Vegan]
For the Dal:
- 1 cup (216 g) whole black gram beans (whole urad dal), soaked overnight
- 3 cups (720 ml) vegetable broth or water
For the Greens:
- 3 cups mustard greens
- 3 cups spinach
- 2 tablespoon coconut oil
- 2 teaspoon panch phoron spice
- 1 clove garlic, cut roughly lengthwise
- 2 onions, chopped
- 1/2" piece ginger, cut into thin strips
- 1 green chili, slit lengthwise
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tablespoons coconut oil
- 1 teaspoon panch phoron spice
- 2–3 cloves garlic, cut roughly lengthwise
- 1 onion, sliced
- 1 teaspoon mustard seeds
- 2 green chilies, slit lengthwise
- 1 dried red chili
- 1 teaspoon Kashmiri chili powder
- 1/2 medium tomato, sliced
For the Beans:
- Rinse the soaked black gram beans under cold water several times.
- Place in a pan with the vegetable broth or water on high heat until it comes to a boil.
- Lower the heat and simmer, covered, for 25 to 30 minutes, until the beans are cooked.
- Add more water as needed, just enough to cover the beans. When cooked they will not be mushy but will have a slight bite to them. Do not drain.
For the Greens:
- While the beans are cooking, blanch the mustard greens and the spinach.
- Once done, squeeze out most, but not all, of the excess liquid, blitz to a puree in a food processor and set aside.
For the Curry
- Heat the oil in a pan on high heat and add the panch phoron spice mix. Once they start to sputter, lower the heat to medium and add the garlic and the chopped onions.
- Cook until the garlic and the onions turn slightly brown, around 2 minutes.
- Add the ginger, chili and turmeric and cook for a few minutes.
- Add the pureed mustard green mixture and cook for around 10 minutes on low heat.
- Add salt if needed.
For the Tempering:
- Prepare the tempering by heating the oil in a pan. Once hot, add the panch phoron spice mix.
- When the spices start to sputter, in about a minute, add the garlic and the onion and cook until the garlic and onion turn slightly brown, 2 to 3 minutes.
- Add the mustard seeds, green chilies, dried red chili and the chili powder and cook for another 2 to 3 minutes on medium-high heat, stirring continuously.
- Add the sliced tomato last and cook them very slightly—they should not turn mushy.
- Add the cooked beans to the mustard green mixture. Season with salt, stir to mix and cook for another 2 to 3 minutes. Add the hot tempering spices to the greens, mix in and serve hot with papadum or sourdough bread.
If using a pressure cooker, add the beans with the water. Close the lid of the cooker, and give 2 to 3 whistles on high heat. Reduce the heat to low and cook for 10 minutes. Turn off the heat and set aside. Do not drain.