Thursday, August 11, 2011


Keerai     1 bunch
Toor dhal      1 cup cooked
Green chillies    4-5
Ginger        1/2" piece
Garlic         5-6 cloves
Tomato       1 no
Turmeric powder   1/4 tsp
Salt           to taste
For seasoning:
Mustard    1tsp
Jeera        2 tsp
Oil           3 tbsp
Clean the greens and chop them finely.
Heat oil in pressure pan and start seasoning with mustard and jeera.
Now add finely chopped ginger, garlic, onions and slit green chillies and saute them till soft.Add tomatoes and cook .
Add chopped greens, turmeric powder and saute for 2 mins. Add salt and cooked dhal.
Cook for one whistle.Open the lid and mash lightly with the wooden masher (mathhu).
Serve for steamed rice or chappathi.
NOTE: Any type of keerai can be used, but goes well for paruppu keerai, amarnath leaves and palak.Adding ginger gives an exotic flavour to the dish.