• Greens (Spinach or other greens)
  • Onions – cut into large strips
  • Tomatoes
  • Moong dhal (split de-husked green gram)
  • Garlic-ginger paste
  • Madras curry paste (available in Indian groceries)
  • Green chillies (serrano peppers) – cut into thin strips
  • Cumin seeds
  • Garam masala
  • Oil
  • Cilantro (coriander leaves)


PS: I don’t indicate suggested portions here – you may wish to experiment with the the basic recipe and arrive at proportions that suit your taste.

1. Heat oil and lightly fry cumin, garlic-ginger paste and green chillies. Add onions and saute until onions turn light brown. Add garama masala and fry for a few minutes more.

2. Add to the above finely diced (or pureed) tomatoes and curry paste, and cook until you get a smooth gravy.

3. Pressure cook moong beans and greens, add to the gravy and cook for a short while.

4. Garnish with cumin seeds lightly sauteed in butter and a few sprigs of cilantro leaves.

This dish can be served with naan (roti/chappathi) or with rice.