1 cup lentils, washe'd and picked over
4 - 6 cups water (thick to thin)
1 teaspoon tumeric
optional garlic and/or
1 teaspoon oil
Bring to a boil and cook lentils and tumeric for 30 to 40 minutes. Garlic and ginger can also be added.
Clean greens. Heat 1 teaspoon oil, add pinch of cardamom. Add greens and toss until bright and wilted
This dish can be served with basmati rice