Add the lentils along with about 2 cups water and turmeric to a pressure cooker. You can optionally dry roast the lentils until aromatic before this step as well.
Cook for around 10 minutes or until done. Its OK if it turns mushy. Set aside.
While the lentils are being cooked, wash the greens very well in cold water. Refer Tip 1 before using the suggested amount of greens.
and pulse until it becomes a coarse paste. You can instead chop it as well. Set aside.
Place a pan on a low-medium flame and add the coconut oil along with ghee. You can instead add any vegetable oil of your choosing. Once hot, add the mustard seeds. Once they pop, add the red chilli, channa dal, urad dal, asafoetida, cumin seeds and curry leaves.
Next add the greens puree and cook until the raw smell disappears. Add a little salt at this point.
Next add the cooked lentil
and mix until combined. If the greens seem too thick, add a little warm water until the desired consistency. Add the lemon juice towards the end, to taste.