This is a Bengali specialty that requires that the moong dal (hulled and split mung beans) be lightly roasted first and then, when the dal is almost done, quick-cooking greens such as mustard greens, spinach, or green chard are added to make it more nourishing. There are several tiny steps required here, but each is simplicity itself. I find that most split peas and beans are so clean these days that they need no picking over. You do need to rinse them off. In the case of this recipe, the rinsing is done after the roasting, for obvious reasons. Bengalis might use mustard oil for the final seasoning. It complements the mustard greens and adds its own unique flavor. But since it is frowned upon by Western food authorities for the harmful acids it contains, I have started using extra virgin olive oil instead, another strong flavor, though a different one. For many peasants, such a dal, served with rice and perhaps followed by a yogurt dessert, makes for a rich, ample meal. You may add a fish dish.
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