Clean, wash, and roughly chop all the mixed greens.

Heat oil in a small pan.

Roast coriander seeds, chana dal, urad dal, fenugreek seeds, dry red chillies, cumin seeds, and black peppercorns until golden brown and aromatic.

Add coconut and grind into a smooth paste with a little water using a mixer grinder.

Pressure cook toor dal along with onions, garlic, and mixed greens for 2 whistles.

Let the pressure release naturally.

Put the pressure cooked dal and mixed greens back on heat and mix well.

Add the ground masala paste to the pan.

Add tamarind extract, season with salt, and simmer for 10 minutes.

Add a little more water to your desired consistency and simmer for a few more minutes.

Add the jaggery and bring to a rolling boil. Switch off the heat.

For the tadka, heat oil in a tadka pan.

Add mustard seeds, cumin seeds, and asafoetida; let them splutter.

Add the red chillies and curry leaves; let them crackle.

Saute the sliced onion until brown and crisp; turn off the heat.

Add the tadka to the dal and mix well.

Serve hot with steamed rice and other South Indian dishes.