Urad Sarson Dal
[Vegan]

For the Beans:

1. Rinse the soaked black gram beans under cold water several times.
2. Place in a pan with the vegetable broth or water on high heat until it comes to a boil.
3. Lower the heat and simmer, covered, for 25 to 30 minutes, until the beans are cooked.
4. 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:

1. While the beans are cooking, blanch the mustard greens and the spinach.
2. 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 

1. 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.
2. Cook until the garlic and the onions turn slightly brown, around 2 minutes.
3. Add the ginger, chili and turmeric and cook for a few minutes.
4. Add the pureed mustard green mixture and cook for around 10 minutes on low heat.
5. Add salt if needed.

For the Tempering:

1. Prepare the tempering by heating the oil in a pan. Once hot, add the panch phoron spice mix.
2. 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.
3. 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.
4. Add the sliced tomato last and cook them very slightly—they should not turn mushy.
5. 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.