Indian, Lunch, Dinner and Entrees

Mixed pulses with Mustard greens and Arugula


Mixing pulses and dried beans with greens is a match meant to be 🙂 This recipe is the second offering in this combination using simple pulses with soft greens.

(Earlier offering was adzuki beans with chards)

Mustard greens and arugula both have a spicy profile among greens and go very well with mixed lentils. These greens are very quick to cook, a reason to use with 5 pulse mix. 

This 5 pulse mix is readily available in Indian stores. Any combination can be used to your liking. The pulses in this mix are – red lentils, split green moong, split black urad, yellow moong and toor dal. All these pulses cook reasonably quickly and need no soaking.

Everything in this dish is combination of 5 – 

  • Mix of 5 pulses
  • Seasoning of 5 spices 
  • Saute of 5 veggies and herbs 
  • COOK – Start by cooking the pulses in a large cast iron dutchoven with a lid on. When the pulses are almost done, add the finely chopped greens. It will only take 2-3 minutes for the greens to wilt. 
  • SAUTE – Meanwhile saute the 5 – onions, tomatoes, green chillies and garlic – separately. Add this sautéed mixture to the cooked greens + pulses. Season well with salt. 
  • SEASON – Finally season 5 spices – cumin, long cumin (bad jeera), fennel seeds, kalonji and a pinch of ajwain. Top off with plenty of finely chopped cilantro (coriander leaves). 

Enjoy this dish as a dip with thick cut pita chips. Goes well with rice and roti. 

This dish is so simple to make, yet packs a punch of flavor just because of the 2 greens which bring in a superb peppery note. 

Mustard and Arugula greens with Pulses recipe

Mixed pulses with Mustard greens and Arugula

Mixing pulses and dried beans with greens is a match meant to be 🙂 
Prep Time10 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: Indian
Keyword: arugula, mustard greens, pulses
Servings: 8


  • Castiron Dutchoven pot
  • Skillet


  • 2 cups Mixed Pulses
  • 1 bunch Mustard Greens chopped
  • 1 bunch Arugula chopped

To Saute –

  • 1/2 cup Onion finely chopped
  • 1/2 cup Tomato chopped
  • 4 Green Chillies chopped
  • 4 pods Garlic chopped
  • 1 tbsp Cilantro finely chopped

To Season –

  • 1 tsp Cumin seeds
  • 1 tsp Kalonji seeds optional
  • 1 tsp Fennel seeds
  • 1 tsp Big cumin 'badi jeera'
  • pinch Caraway seeds 'ajwain'
  • 2 tbsps Oil


  • Cook the pulses in a large dutchoven cast iron pot with lid  
  • Add the greens to the pulses when they are half done and wilt them for 2-3 minutes 
  • Saute the onions, tomato, green chillies and garlic in a separate skillet 
  • Add to the pulses and greens mix, season with salt
  • Season the spices in the oil and add to the pulses mixes 
  • Garnish with plenty of cilantro 
    Enjoy !

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