Step 1

Heat 3 Tbsp. oil in a large heavy pot over medium-high. Add onion, garlic, jalapeño, ginger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and a few grinds of pepper; cook, stirring occasionally, until vegetables are softened and onion is starting to brown at edges, 8–10 minutes. Sprinkle garam masala and turmeric over; cook, stirring occasionally, until mixture is coated and spices darken slightly, 1–2 minutes.

Step 2

Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans, 15–20 minutes.

Step 3

Meanwhile, remove ribs and stems from greens; discard. Coarsely chop leaves.

Step 4

Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.

Step 5

Heat remaining ⅓ cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook, swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove tadka from heat.

Step 6

Divide beans and greens among bowls and top with tadka and cilantro.