Sigappu mulai Keerai / Red Amaranthus – 1 bunch
Yellow moong dal – 1 cup
Sambar onions / shallots – 10 nos
Tomato – 1, medium
Green chilli – 1
Tamarind – a goose berry size
Turmeric powder – ¼ tsp
Garlic – 4 pods
Salt – to taste
Oil – 2 tsp
Coriander seeds – 1 tablespoon (optional)
Whole dry red chillies – 2
Cumin seeds – 1 tsp
Asafetida – 2 pinch
Clean and wash the greens. Wash the dal, drain and keep aside. Chop the onions and tomatoes roughly. Slit the green chilli.
In a pressure pan combine greens, yellow moong dal, onions, green chilli, tomatoes, garlic pods, tamarind, turmeric powder and salt. Add 1 cup water and pressure cook for 2 whistles. Cool and transfer the contents to the clay pot.
In a kadai heat the oil. Add cumin seeds, whole red chillies, coriander seeds and asafetida and transfer them to the cooked greens. Mash well with a pappu guthi or a masher till it resembles a pulp. Check salt and transfer them to a serving dish. Serve along with hot rice with ghee.
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This Masiyal is off to Divya Vikram who is hosting Healing foods : Spinach event.
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