This is simply a variation on a recipe from Madhur Jaffrey's "Taste of India". The original recipe uses spinach, and probably less of it than I use. The quantity of greens is pretty flexible and depends on what I've got. You can really take it either way: a dal garnished with greens, or greens garnished with dal. You can spice it up with more chilli powder, or if you don't take kindly to too much spice, try substituting Aleppo Chili instead. It isn't terribly hot and adds a nice flavour. The toasting of the dal gives the finsihed dish a flavour with some real depth.

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