Wash the greens well. I soak them in water and drain thrice over. And you should too if you've not bought pre-cleaned and lahdidah ones.

Pluck the leaves off the stalk and chop the greens finely. Some folks use the stalks but it might make the dish too fibrous. If you do decide to do so, use tender stalks and use only if your greens are super fresh.

Peel and slice the onions.

Peel and chop or grind the ginger and garlic.

Finely chop the tomato.

Check the dal. If it's well cooked, add the chopped greens.

Heat the oil in a frying pan. When hot, add the mustard seeds and lower the fire. At this point you have to move fast from one step to the other lest these spices burn.

When they start to crackle add the red chillies, broken into two or three pieces.

Add a pinch of fenugreek seeds and a pinch of asafetida.

Do not let anything burn! Add the onions and fry well. It's up to you to brown or merely glaze them.

Add the chopped tomato and cook well, stirring frequently.

Add the haldi and chilli powders. Stir well.

Toss this onto the dal and greens.

Add salt to taste.

Serve with hot steamed rice and a dash of ghee. Any South Indian pickle, some poppadoms and some dahi would make this a yummy South Indian lunch or dinner.

Suggested side dishes: any dry vegetable curry can do fine but, perhaps, some dry root vegetable preparation would work best.