Cook the pigeon peas in 2½ cups of water until they turn mushy. Alternatively, pressure cook for a whistle and lower flame to cook further for 10 minutes. Switch off and when the pressure reduces, completely open and use.
In a deep pan, boil a cup of water, adding salt. Add the washed and chopped greens with the asafetida powder and green chillis, and toss with a ladle until rich in color. Cover and simmer over a medium flame for 4 – 5 minutes until soft. Strain the water and using a hand mash, mash it coarsely and set aside.
Heat the oil, pop the mustard, add and lightly brown the bengal gram. Add the greens, tamarind sauce and the cooked lentil. Cook for three minutes over a medium flame or until the gravy thickens slightly. If too thick, add some of the strained water and stir for a couple of minutes.
Important Point: Some varieties of chillis are too spicy so use less. Alternatively, de-seed before using.