First, you need to soak channa dal for at least an hour.
Meanwhile remove the thick hardy stem from the greens in the stalk below and rest of them give a good rinse thoroughly so there is no mud or sand stuck to them.
Then chop the greens finely and Cook the greens in ½ cup of water. I use my pressure cooker and cook the greens up to two whistles. You can also cook in a thick bottomed container but then you need to keep an eye on it and keep adding water as you don’t want it get stuck to the bottom while cooking as the water evaporates steadily.
Grind ingredients mentioned under the Ingredients to grind to a smooth paste using the water mentioned in the list.
Once the Greens are cooked take them in a thick bottomed container with the water to this add the ground smooth paste, mix well, and allow it to boil. This helps in masala getting absorbed into the greens and the raw smell of the masala disappears.
Just keep an eye keep stirring now and then as it starts to thicken add extra water if needed probably ¼ cup or so then it won’t get stuck to the bottom.
The Dal and coconut helps in thickening quickly, so don’t forget to monitor after 5 to 8 minutes add required amount of salt.
Beat the curd/yogurt, reduce the flame to sim pour it to the cooking greens masala mix well and allow it cook for few more minutes keep stirring.
If you cook in a medium flame you need to keep an eye on the yogurt gravy if it boils too much the yogurt splits!!
To monitor this, you can notice small bubbles forming at the edge of the container that is when you switch of the stove and place it on to a heat resisting mat. If you leave it on the stove the heat of the stove may curdle the gravy and the real consistency of the Majjige huli will disappear.