Wash the greens thoroughly and finely chop them.
In a pressure cooker, heat 2tsp oil; add tadka ingredients and once the seeds start to splutter, add garlic and sauté until fragrant and lightly browned, make sure that garlic is not burnt.
Add green chilies and onions and sauté until onions turn translucent, about 6-8 minutes.
Add the chopped greens, soaked chana dal, salt and 2-3 tbsp water; lock the lid and cook for 2-3 whistles. Once the pressure is down, open the lid and cook further if there is too much water or serve right away with steamed white rice.