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Preparation Time : 10
Cook Time : 20
Total Time : 30
1 big bunch approx 200 gms Keerai / Greens
1/4 cup Toor dal
1/4 cup grated coconut
1 dry red chilli broken
1/2 tsp cumin seeds
1 tbsp salt or as per taste
1 cup water
To temper: 1 tbsp coconut oil
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
1 dry red chilli
1/4 tsp Asafodita / hing
Wash and clean the Keerai Leaves in running water and keep aside.
Take a pressure cooker add the toor dal and pressure cook for 5 mins. Remove and mash the dal and keep aside.
Grind the coconut, cumin and red chilli to a fine paste and keep aside.
Bring 1/2 cup of water to boil and quickly blanch the leaves with some salt for 3-5 mins.
Take off the leaves and reserve the water.
Once cooled, mash the leaves by traditional pestle or gently pulse in a blender.
Heat oil in a pan over medium heat.
Add the mustard seeds and let it crackle. Add urad dal, red chilli, curry leaves and asafoetida and saute for a min.
Add the coconut paste , salt, mashed dal and cook around 5 minutes.
Serve with your meal.
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Akum Raj Jamir