1. Soak Chana dal and Tuvar dal overnight and grind them to a coarse paste with dry red chillies and salt.
2. Pressure cook /steam the above dal paste for 10 minutes, cool and crumble it with hand/fork.
3. Chop kale/collard leaves finely and cook till soft (no need to add water).
4. In a non-stick pan, add oil, pop mustard and fry the urad dal till reddish brown. Add the curry leaves and hing and fry briefly.
5. Now add the crumbled Dal paste and stir/turn till they appear dry.
6. Add the cooked kale/collard greens and mix it well with the dal. Adjust salt.
7. Cook for a few minutes and then garnish with fresh curry leaves.

This dish goes well with rice and vattral kozhambu, moar kozhambu, aviyal or kadhi.