Ingredients
Mustard leaves – 1 large bunch/300 gms
Spinach Leaves – ¼ bunch/80gms
Methi Leaves (Fenugreek) – handful
Bathua leaves – handful/50gms
Radish leaves – handful/50gms
Channa Dal (Split chickpeas) – ⅓ cup/65 gms (soaked)
Turnip – 1 no (peeled & cut)
Water – 2 cups

For Tempering
Ghee – 3 tbsp
Garlic chopped – 1 tbsp
Onion chopped – 3 tbsp
Green chilli chopped – 2 nos.
Ginger chopped – 2 tsp
Makki atta (maize flour) – 1 tbsp
Salt – to taste

2nd tempering
Desi Ghee – 1 tbsp
Chilli Powder – ½ tsp