To start making the Agathi Keerai Recipe, we are going to first cook dinner the Agathi Keerai and the Moong Dal.
I’m assuming the Moong Dal has been soaking for a few hours. After we soak it, it can take much less time to get cooked together with the greens. As soon as soaked, drain the surplus water from the dal.
Place the chopped Agathi Keerai and the soaked Moong Dal into the stress cooker. Add 2 to three tablespoons of water, sprinkle some salt and canopy the stress cooker. Place the burden on and stress cook dinner the greens and the lentils till you hear a few whistles. Flip off the warmth after the couple of whistles and permit the stress to launch naturally.
As soon as the stress has launched naturally, our subsequent step is to season the Agathi Keerai.
Warmth oil in a pan, add the mustard seeds, cumin seeds, pink chillies, curry leaves and asafoetida. Permit them to crackle.
Add the steamed Agathi keerai and moong dal, coconut, jaggery and salt to style. Stir gently to mix the components for a few minutes. Verify the salt and spice ranges and alter to fit your style. Flip off the warmth and switch to a serving bowl and serve.
Agathi Keerai will be served with Blended Vegetable Sambar and Steamed Rice for a weekday lunch.
