This is a very healthy and tasty dish. I rarely find these greens in my local Indian store and when I saw them the other day, just grabbed a big bunch. These are very easy to separate the leaves from the stems.
The preparation of agathu keerai and murungai keerai are pretty much similar.
These greens have so much of nutrients power packed in them, so if you get a chance to buy them, please never miss a chance.
Ingredients Required:
Murungai Keerai - 4 cups (tightly packed) - remove the leaves from the stem
Moong Dhal - 1/4 cup
Red Chilli - 2
Oil - 2 tblsp
Mustard seeds - 1 tsp
Coconut - 2 tblsp
Salt - to taste
Hing - pinch
How to make:
- Remove the leaves from the stems and wash them thoroughly
- Soak the moong dhal for 30 minutes
- In a pan, add the oil and when hot add the mustard seeds and red chilli along with hing. allow to splutter
- Add the washed leaves, soaked dhal, sprinkle some salt and close the pan. Cooke for 5 minutes on low-medium heat
- The leaves would reduce in half
- Once all the water as evaporated and the leaves are cooked, sprinkle some shredded coconut
- Serve hot with rice and sambhar
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