Combine the rinsed 1 ½ cups basmati rice rinsed until water runs clear, 2.25 cup water 4 cups water, and 0.5 tsp salt 1 tsp kosher salt plus more in a Saucepan. Bring to a boil over high heat, then reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 more minutes. Fluff with a fork before serving.

Heat 2 tbsp coconut oil 2 tbsp coconut oil in a Saucepan over medium heat. Add the 1 medium yellow onion finely diced 1 medium yellow onion finely diced and cook, stirring occasionally, for 6–8 minutes until softened and lightly golden. Add the 4 cloves garlic minced 4 cloves garlic minced and 1 tbsp fresh ginger grated 1 tbsp fresh ginger grated and cook for another 1–2 minutes until fragrant.

Rinse greens in a Mixing Bowl of cold water, swishing to loosen dirt, then lift into a Colander — don't pour. Repeat if sandy. No need to dry fully; clinging water helps them cook. Remove thick inner stems and discard. Coarsely chop leaves into manageable pieces with no long strands. If stems are tender (like chard), slice into strips and set aside to cook first. Mince garlic and prep aromatics before you start — the pan moves fast once it's hot.

Heat a large Skillet over medium to medium-high heat with 2 tbsp olive oil until shimmering. If using stems, onion, or garlic, add those first and sauté about 1 minute until softened and pale golden — watch the garlic so it doesn't burn. Add greens in large handfuls, letting each wilt slightly before adding the next. Toss to coat with oil. Once all greens are in, sauté occasionally, seasoning with a pinch of salt. Cook 3–8 minutes total: spinach ~3 min, heartier greens (kale, collards, chard, beet greens) ~5–8 min. Splash in a little broth or water if the pan looks dry. Done when leaves are tender and still bright green. Stir in any spices like red pepper flakes or cumin in the last minute.

Rinse greens in a Mixing Bowl of cold water, swishing to loosen dirt, then lift into a Colander — don't pour. Repeat if sandy. No need to dry fully; clinging water helps them cook. Remove thick inner stems and discard. Coarsely chop leaves into manageable pieces with no long strands. If stems are tender (like chard), slice into strips and set aside to cook first. Mince garlic and prep aromatics before you start — the pan moves fast once it's hot.

Heat a large Skillet over medium to medium-high heat with 2 tbsp olive oil until shimmering. If using stems, onion, or garlic, add those first and sauté about 1 minute until softened and pale golden — watch the garlic so it doesn't burn. Add greens in large handfuls, letting each wilt slightly before adding the next. Toss to coat with oil. Once all greens are in, sauté occasionally, seasoning with a pinch of salt. Cook 3–8 minutes total: spinach ~3 min, heartier greens (kale, collards, chard, beet greens) ~5–8 min. Splash in a little broth or water if the pan looks dry. Done when leaves are tender and still bright green. Stir in any spices like red pepper flakes or cumin in the last minute.

If using 2 cups fresh spinach roughly chopped, stir it into the dal during the last 2 minutes of cooking and let it wilt completely before removing from heat.