What I used:
1 cup thogri bele (toor dal/masoor dal) Soak in 1 cup of water for 15-30 minutes, that way it cooks faster.
1 cup of fresh greens coarsely chopped (a single green or a combination of many, like spinach, dill, cilantro, dantu (red chinese green or amaranthus)
6-8 green hot chilies finely chopped
3-4 fresh garlic petals, chopped or slightly crushed with a rolling pin
1 small sized shallot/onion
1 medium sized tomato
1tsp coconut flakes dry/fresh (optional)
½ tsp cilantro seed powder
¼ tsp turmeric
Salt to taste
To temper: 1 tsp ghee/oil, a little mustard and cumin seeds. A few green chilies, curry leaves and a pinch aseofotida.
In a small pan, on medium heat, add ghee. When it shimmers, add mustard and cumin seeds. Cover; when they are done splattering, add green chilies, curry leaves, and hing. Cover. When that is done splattering, turn off the heat. Add cilantro seed powder and turmeric to the tempering. Immediately turn it into the cooked dal mixture. Stir in and cook for a couple of minutes. Serve hot with ragi mudhe or soft cooked rice and a dollop of ghee. Yum! Enjoy!