Dholl Curry

Ingredients

• 1 seer greens (Any leafy cooking greens; roughly equivalent to about 900g–1kg. Cut into pieces before use.)
• 1 teaspoon salt (Used when boiling the greens.)
• 0.5 seer red pulse (Likely red lentils (masoor dal); roughly equivalent to about 450–500g. Boiled separately.)
• 0 to taste rice powder (A small amount strewn over the combined greens and pulse in the pot. Acts as a thickener.)
• 0 to taste black pulse (Likely black gram (urad dal) or black lentils. Fried in ghee as a tempering.)
• 0 to taste red chillies (Whole or broken dried red chillies. Fried in ghee alongside the black pulse.)
• 0 to taste ghee (Clarified butter used to fry the black pulse and red chillies.)

Instructions

1. 1Wash your greens thoroughly under cold running water to remove any dirt. Place them on a chopping board and cut them into bite-sized pieces, roughly 3–5 cm in length.
2. 2Place the cut greens into a medium pot and cover with enough water to submerge them. Add one teaspoon of salt. Bring to the boil over medium-high heat, then reduce to a steady simmer and cook until the greens are tender, about 8–10 minutes.
3. 3Once the greens are cooked, carefully drain them through a colander or sieve, pressing gently with the back of a spoon to squeeze out as much liquid as possible. Spread them out on a clean tray or plate and allow them to air-dry for 2 minutes. This helps remove excess moisture before combining with the pulse.
4. 4While the greens are drying, place the red pulse into a separate pot and cover with plenty of cold water. Bring to the boil over medium-high heat, then reduce to a simmer. Cook until the pulse is soft and tender, about 15–20 minutes, skimming off any foam that rises to the surface. Drain any excess water if needed.
5. 5Transfer the boiled red pulse into the pot with the drained greens (or combine them in a large pot). Stir gently to mix the two together evenly.
6. 6With the greens and red pulse combined in the pot, sprinkle a small amount of rice powder evenly over the surface of the mixture. This will help thicken the dish slightly and give it a little body.
7. 7Heat a small frying pan or tadka pan over medium heat and add a generous amount of ghee. Once the ghee is hot and shimmering, add the black pulse. Fry, stirring frequently, until the black pulse turns golden and begins to crisp slightly. Add the red chillies and fry for a further 30–60 seconds until they darken slightly and become fragrant. Watch carefully so nothing burns.
8. 8Pour the fried black pulse, red chillies, and ghee over the pot containing the greens, red pulse, and rice powder. Using the handle of a wooden spoon or the back of a large spoon, mix the whole dish together thoroughly until everything is evenly combined. Serve warm.