1. Beat curds, add water and gramflour, mixing till smooth.

2. Soak paanshi in plenty of water, keep aside for 30 minutes.

3. Soak vadi and dal together in water, keep aside for 15 minutes.

4. Heat ghee in large deep pan, add seeds, asafetida, allow to splutter.

5. Add beat curd mixture, stir continuously, till it starts to boil.

6. Drain greens, drain dal and vadi, add all to boiling liquid.

7. Stir, add all other ingredients, stir occasionally.

8. Allow to simmer for 15-18 minutes.

9. Add more water if required, while it cooks.

10. Serve hot with plain steamed rice.

Note: If dried paanshi is not available, fresh may be used. If both are not available, any other dried greens or herbs like spinach, amaranth, sage, etc. may be used. If vadi is not available, or for nutritious recipes, one may use soya nuggets similarly. If matki dal is not available, one may use green gram dal, or Bengal gram dal instead.

Making time: 45 minutes
Makes: 6-7 servings
Shelflife: best fresh