Legumes: a variety of legumes are used, including chickpeas, pigeon peas, red lentils, mung bean, red kidney beans (originally an import from the Americas) and black gram. Legumes may be used singly or in combination.[27][28][29][30] Tarka daal ambarsari Saag: a variety of leafy greens (including spinach and mustard greens), typically cooked down to a stew, seasoned with ginger, garlic, chilies and other spices, and often enriched with paneer or cream.