Mulai Keerai(Amaranth Leaves) and Moong dal Gravy

Ingredients

• One bunch of Mulai Keerai ( Amaranth Leaves)
• One onion
• One tomato
• 3 or 4 garlic flakes
• One green chilli
• One tsp pepper jeera powder
• One cup of yellow moong dal
• 1/2 tsp hing ( asafoetida)
• 1/2 tsp turmeric powder
• Salt to taste

For seasoning

• One tsp mustard
• One tsp urad dal
• One red chilli
• 11/2 tsp cooking oil

Method

1. Wash the keerai well to remove mud completely.
2. Remove the stalk if it is not tender.
3. Chop the leaves finely.
4. Chop onion and tomato into fine pieces.
5. Peel off the skin from the garlic.
6. Make green chilli into fine paste.
7. Pressure cook moong dal with enough water and keep it aside.
8. In a Kadai cook keerai with enough salt, turmeric powder, hing and enough water.
9. Mash the cooked leaves with a masher.
10. Add cooked moong dal to the mashed leaves.
11. In a frying pan put one and half tsp oil.
12. Add mustard, urad dal and red chilli. Let it splutter.
13. Add chopped onion and garlic and fry till the onion becomes soft.
14. Add chopped tomato and fry till it gets cooked.
15. Add green chilli paste and fry for a while.
16. Add the cooked keerai and dal and pepper jeera powder.
17. Add enough water and salt (if needed).
18. Boil for 5 minutes till everything gets completely mixed.
19. Serve hot with rotis or wheat rava kichidi.