Remove the thicker stems from both the spinach and fenugreek, wash them well, and rinse a few times to get the dirt out from the leaf folds.

Chop everything as finely as you can. Scissors work better than a knife here because soft leaves bunch and slide under a blade.

Wash the split black gram and set it aside to drain.

Finely chop the green chilies, garlic, and ginger.

Add the chopped greens to the pressure cooker, then add the split black gram, green chilies, garlic, ginger, salt, and 150g water.

Stir before closing the lid so the salt and spices are distributed through the greens.

Cook on high heat for 4 to 5 whistles, then take off the heat and let the pressure drop on its own before opening.

Once open, mash everything with a spoon until the texture is consistent and no large leaf pieces remain.

Have all the spices measured and ready before you start. The whole thing takes under 2 minutes and you can't pause once it begins.

Heat 80g oil in a small pan on high heat until it shimmers.

Add the cumin seeds and let them crackle for about 10 seconds.

Add the asafoetida, then the chopped garlic, and stir constantly until it turns golden, about 30 to 40 seconds.

Add the dried red chilies, let them sizzle for 5 to 10 seconds until they darken slightly, then take the pan off the heat.

Pour everything over the mashed greens in one go and stir it through.