1 pound (454 gm) mustard greens, trimmed and washed thoroughly
1 pound (454 gm) spinach, trimmed and washed thoroughly
1 large yellow or red onion, roughly chopped
1 (2-inch [5 cm]) piece gingerroot, chopped
15 cloves garlic
6-8 green Thai or Serrano chiles, or cayenne peppers, stems removed
1 tablespoon (15 mL) ground coriander
2 tablespoons (30 mL) cornmeal
1 ½ tablespoons (22.5 mL) salt
1 teaspoon (5 mL) turmeric powder
2 cups (473 mL) water
1 teaspoon (5 mL) garam masala
1. Combine mustard greens, spinach, onion, gingerroot, garlic, green chiles, coriander, cornmeal, salt, turmeric, and water in slow cooker; cover and cook on high 6 hours.
2. Using an immersion blender, blend until smooth, or transfer to blender and process, returning mixture to slow cooker. Add garam masala. Cook in a slow cooker on low 1 hour. Serve with Indian breads, such as corn rotis, regular rotis, or naan.
To make this dish in a 3 ½-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 5 cups (1.18 L).