Toasted Moong Dal With Collards

• 1 cup skinned mung dal (yellow)
• 1/2 teaspoon ground turmeric
• 2 bay leaves
• 2 bunches collard greens
• 1 teaspoon salt
• 1/2 teaspoon chilli powder (or more to taste)
• 1 tablespoon ghee
• 1 teaspoon panchphoran*
• 2-4 fresh chillis (hotter or milder, to your taste and availability)

1. In a medium-hot, dry frying pan, roast the dal, stirring occasionally, more frequently towards the end. They're ready when they start to turn a golden-red.
2. Rinse the dal a few times and drain.
3. Put the dal in a sauce pan with the turmeric, bay and 4 cups of water. Bring to a boil, skim any scum and simmer, partially covered for about an hour, stirring occasionally, until tender.
4. Add the greens, salt, chilli and a bit more water if needed. Simmer, covered, on low for 30-45 minutes longer. Stirring occasionally as the greens wilt.
5. Heat the ghee in a small frying pan. When hot, add the panchphoran* and a few seconds later the chillies, cut into 1" pieces. Cook for a minute or so and then pour into the dal, covering the dal quickly in case of spattering.
6. * Panchphoran is a Bengali spice mixture of whole spices: 2 parts cumin, 2 parts black mustard, 2 parts fennel, 1 part nigella (sometimes called onion seed, but they're not...), and 3/4 part fenugreek. Worth putting together for this recipe, it really adds a lot of flavour.

ground turmeric, bay leaves, collard greens, salt, chilli powder, ghee, panchphoran, fresh chillis

Taken from food52.com/recipes/7474-toasted-moong-dal-with-collards (may not work)