Ingredients

• 1 cup skinned mung dal (yellow)
  
• ¹/₂ teaspoon ground turmeric
  
• 2 bay leaves
  
• 2 bunches collard greens
  
• 1 teaspoon salt
  
• ¹/₂ teaspoon chilli powder (or more to taste)
  
• 1 tablespoon ghee
  
• 1 teaspoon panchphoran*
  
• 2-4 fresh chillis (hotter or milder, to your taste and availability)