Agathi Keerai Recipe

Step 1: To begin making the Agathi Keerai Recipe, we will first cook the Agathi Keerai and the Moong Dal

Step 2: I am assuming the Moong Dal has been soaking for a couple of hours

Step 3: When we soak it, it will take less time to get cooked along with the greens

Step 4: Once soaked, drain the excess water from the dal

Step 5: Place the chopped Agathi Keerai and the soaked Moong Dal into the pressure cooker

Step 6: Add 2 to 3 tablespoons of water, sprinkle some salt and cover the pressure cooker

Step 7: Place the weight on and pressure cook the greens and the lentils until you hear a couple of whistles

Step 8: Turn off the heat after the couple of whistles and allow the pressure to release naturally

Step 9: Once the pressure has released naturally, our next step is to season the Agathi Keerai

Step 10: Heat oil in a pan, add the mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida

Step 11: Allow them to crackle

Step 12: Add the steamed Agathi keerai and moong dal, coconut, jaggery and salt to taste

Step 13: Stir gently to combine the ingredients for a couple of minutes

Step 14: Check the salt and spice levels and adjust to suit your taste

Step 15: Turn off the heat and transfer to a serving bowl and serve

Step 16: Agathi Keerai can be served with Mixed Vegetable Sambar and Steamed Rice for a weekday lunch