Paruppu Keerai

Ingredients

Toor dal      150gmKeerai (vendhata keerai,methi leaves)       1bunchOnion(sambar onions)      5-6no.sTomato      1 no.(medium size)Tamarind      a small pieceGreen chilli     3-4 no.Garlic    1 clove
To Temper

Oil    2 tspMustard seeds     1/2 tspChana dal       1 tspJeera/Cumin seeds     1/2 tspFennel seeds      1/4 tspDry Red chillies      2 no.sHing       1/4 tspCurry leaves    few
Method

Pressure cook tal with 3cups of water 2green chillies ,turmeric powder and few drops of castor oil for 1-2 whistles.Wash and clean the methi leaves and keep aside.Do not mash the dal after it gets cooked, and do not drain the remaining water also.Add the methi leaves (or any keerai),chopped onions,garlic flake,tomato,2 green chillies ,tamarind piece to the cooked dal.Let it cook till methi leaves get soft and cooked.Then drain the water from the Paruppu keerai and keep it in a bowl.Now sing a "Maththu" or hand mixer mash them well ,after that add the drained water to the dal and stir well.Then heat a oil in a pan and add the tempering ingredients one by one and fry well And add it to the dal and stir well.Paruppu keerai is ready to serve with plain rice.If u use Maththu to mash the paruppu keerai,it taste gud than the hand mixer .Serve with hot plain rice along with ghee on top.Adding 3-4 chillies wont give more spicy to ur paruppu keerai,kids can also eat this spicy level and serve them with ghee.With the same recipe u can also use spinach ,amaranthus types(siru keerai,mulai keerai) etc.