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India as various types of green leaves apart from the well known spinach that people from different regions use for cooking. One among them is Avati Keerai widely cooked in southern India, is rich in calcium and iron.
The preparation of the vegetable is simple and delicious that children who don't like greens tend to fall in love with this tasty recipe prepared from this leaf.
Ingredients
2 bunches of avathi keerai, washed and coarsely chopped
1/4 cup yellow split moong dal
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/4 teaspoon asafoetida
2 whole red chillies
2 tablespoons coconut
1 teaspoon oil
salt to taste
Method
Steam the agathi keerai either in a pressure cooker or in a steamer along with salt.
Cook the moong dal in a sauce pan until it is cooked, but yet grainy and not mushy. Drain any excess water and keep aside.
Heat oil in a pan, add the mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida. Allow them to crackle. Add the steamed leaves, cooked dal, coconut and salt to taste. Stir gently to combine the ingredients.
Serve hot with rotis, rice and sambar.
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Indian Recipes 
