Green Leafy Vegetables are good source of vitamins, Calcium and Folic Acid etc. According to Ayurveda, the value of these nutrients increase when the leafy vegetables are cooked with split and skinned green gram. This dish is one such preparation. It goes well with steamed Rice, Roti etc
Siru Keerai (Amaranth Leaves / Chowli Leaves) – 1 big bunch (3 cups of chopped leaves)
Moong Dal Yellow (Green Gram) – ¼ cup
Oil – 1 tsp
Cumin Seed – 1 tsp
Crushed Garlic – 8 pods
Sambar Powder – 2 tsp
Turmeric Powder – 1 pinch
Salt to taste
Oil – 1 tbsp
Mustard Seed – 1 tsp
Black Gram – 1 tsp
Red Chilli – 1 (broken)
Curry Leaves – from 1 twig
Asafoetida – 1 pinch
Wash the Amaranth leaves 3 to 4 times. Chop them finely and keep aside.
Pressure cook the Moong Dal with little water and a pinch of Turmeric Powder till the Dal becomes soft.
Heat the Oil in a pan. Add Cumin Seed and allow it to crackle. Add the crushed Garlic. Fry for a minute.
Add the chopped Leaves, Sambar Powder, Turmeric Powder and Salt. Mix well.
Add a cup of water, Cook for 2 to 3 minutes. Stir well. Cover the pan with a lid and simmer for 4 to 5 minutes in medium flame.
Add the boiled mashed Moong Dal.
Mix and simmer for another 2 to 3 minutes.
In the meanwhile, heat the Oil in a pan. Add Mustard Seed, Urad Dal, Curry Leaves and Red Chilli and Asafoetida.
Stir well and transfer to the cooking ingredients.
Mix well and transfer to a serving bowl.
Serve with Rice, Roti etc
All Green Leaves will tend to shrink while cooking. Adding a little Salt while cooking the leaves will avoid this shrinking. Add more salt in the final stage.