Radish Greens & Chard Dal

Most greens from root vegetables such as radishes, carrots, and beets are edible and even nutritious. They are commonly cooked with moong dal (mung beans) and flavored with a very simple and mild mix of cumin seeds, chillies, and sometimes, coconut. My mom and grandma add a little jaggery to spinach based dals and masiyals, so it gives a mildly sweet and savory taste to the dish. 

Here's how it's done.

Please refer to the Glossary if you'd like more information on the Indian ingredients listed here

Ingredients (serves 5):

1. 4.5 cups washed and cut radish greens and red chard (a mix of the two or any kind of greens will work)
2. 1/2 cup moong dal / payatham paruppu
3. 1/2 tablespoon grated jaggery
4. 2 teaspoons toor dal / tuvaram paruppu / yellow lentils
5. 1/4 cup grated coconut
6. 2 red chilliies (add more for a spicier version)
7. 1 teaspoon jeera / cumin seeds
8. salt as needed

Preparation:

1. In a saucepan, add moong dal, salt, and cut greens. Add water to cover everything and cook on medium heat until the dal is cooked. Add some more water, if required, during the cooking. 
2. Add jaggery and mix. 
3. Meanwhile grind together toor dal, coconut, red chilli and cumin seeds with a sprinkling of water to make a paste. 
4. Add this ground paste to the dal and cook for 5 minutes on low-medium heat. 

Remove from heat and serve with rice or quinoa.