1 cup finely chopped chooka leaves
1 tbsp yellow moong dal soaked in water for 45 minutes
2 cloves of garlic finely chopped
½ tsp mustard seeds
1 tsp cumin seeds
1 tbsp oil
Salt to taste
Wash and drain the moong dal. Heat the oil in a wok over low flame for about 2 to 3 minutes. Add the moong dal and fry for 2 to 3 minutes stirring continuously to ensure it is cooked well. Add the mustard and cumin seeds. When they begin to splutter add the garlic. Stir for a couple of minutes till the garlic turns pink. Stir in the chooka leaves and mix well until the oil and seasoning have coated the leaves. Cover and cook for a few minutes. Add salt and stir occasionally till leaves are soft and cooked.
Note: The chooka leaves are naturally sour tasting. This recipe is best enjoyed with some hot rotis or rice and a side of moong dal.
For a variation to the recipe you could also add finely chopped dill leaves along with the chooka and mix them together: 2 parts dill 1 part chooka.