In a pressure cooker or a pan combine lentil, mustard green and water and cook until lentil softens and all the water is absorbed. Turn off the flame and let it cool.
Preheat oven at 350 degree Fahrenheit and prepare a cookie sheet with a greased liner.
In a mixing bowl combine almond flour, cumin seeds, crushed pepper flakes, baking powder, salt and mix with a spoon properly and make sure there are no lumps.
Now add the lentil mixture, silken tofu, maple syrup and olive oil to the same bowl and mix very well with the hands.
When the dough starts sticking try to make smoothen the dough between your palms and start flattening from the center gently.
The dough will be sticky and extremely soft. Gently put the dough in the center of the cookie sheet and flatten with the help of your palm by pressing in the center of the dough as evenly as possible. Also make sure to avoid breaking from the sides. You may have to use two hands to control the sides and flatten from the center at the same time.
Flatten as much as possible but don’t overdo it. Now place the cookie sheet in the middle rack of the oven and bake for 60-65 minutes or until the tester comes out clean.
Take out the cookie sheet and let it cool down completely before cutting into desired sliced or else it will break.
Garnish with your choice of more herbs and serve with your favorite dip or enjoy as is.