THANDU KEERAI MASIYAL

Red Leaves Keerai (also called Thandu keerai): 1 bunch  Moong dhall : ¼ cup Red chillies : 2 Jeera : ½ TspGrated Coconut : 2 Tbsp (or as required)For Tempering:
Mustard seeds : ¼ tspChanna Dal : ¼ tspoil / coconut oil : 1 TbspHing : fewsalt : to tasteHow to Cook :




Remove the dead, dirty leaves from the bunch and keep the good ones along with the stem.Many tend to throw the stem away.But we should realise that stem has more of the nutrients than leaves and healthy too.Wash and soak moong dhall with water enough to immerse it.add the cut keerai (don't forget to cut the stems as well) to the dhall and pressure cook to JUST one whistle. In the mean time, grind coconut,red chillies,jeera with little water to a smooth paste.When cooker cools down , add the grounded paste to the cooked keerai n dhall and allow to simmer for a minute or two by adding enough salt.(Add very little to start with else the masiyal will taste salty. If its less, we can add later!)Temper the masiyal with ingredients above for tempering.Serve hot with Rice / Rotis. Enjoy Happy Healthy meal!