DILL DAAL FRY / SABSIGE SOPPU DAL

Wash and soak both daals in water for an hour, this way it cooks fast and the channa dal cooks well without being mushy.
Cook the daal until it is al dente or still holds it's shape, cooked but holds shape, Drain it and set aside.
In a flat bottomed pan, add oil, cumin and onion. Saute for couple of minutes. Add the ginger, saute, toss in the chili powder, turmeric salt. Cook for a minute, add the tomatoes and water. Cook this for about 10 minutes on simmer until the tomatoes have disintegrated and the raw smell of chili powder is gone. Add more water if it's too dry.
Add the greens an cook for 5 minutes, at this point there should be no liquid. Mix and add the cooked dal. Mix well and serve with chapathi.