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Sai Bhaaji (Sindhi Mixed Greens)

From: www.saveur.com
SERVES 6-8

6 cloves garlic, peeled
1 serrano chile, stemmed
1 2" piece ginger, peeled and thinly sliced
10 oz. fresh or frozen fenugreek greens, defrosted, and finely chopped
9 oz. spinach, finely chopped
¼ cup chana dal
¼ cup canola oil
1 tsp. cumin seeds
3 dried chiles de árbol
1 large white onion, minced
1 medium carrot, minced
2 plum tomatoes, grated
1 tsp. ground coriander
1 tsp. ground turmeric
4 oz. green beans, cut into ½" pieces
1 medium Yukon gold potato, peeled and cut into 1" pieces
Kosher salt, to taste
? cup finely chopped cilantro

1. Purée garlic, serrano, ginger, and 3 tbsp. water until smooth; set aside. Boil fenugreek greens, spinach, dal, and 2½ cups water in a 4-qt. saucepan. Reduce heat to medium and cover; cook until very tender, about 1 hour. Transfer to a bowl; set aside.

2 .Wipe out pan, add oil and return to medium-high heat. Add cumin seeds and dried chiles; cook until seeds pop. Add garlic purée; cook 2-3 minutes. Add onions and carrots; cook until golden, 8-10 minutes. Add tomatoes; cook until caramelized, 4-6 minutes. Add reserved greens, plus coriander, turmeric, green beans, potatoes, salt, and 1 cup water; boil. Reduce heat to medium and cover; cook until potatoes are tender, 35-40 minutes. Uncover and lightly mash. Stir in cilantro.