Agathi Keerai Recipe
A vegetarian South Indian Recipes recipe with agathi keerai - washed and coarsely chopped, yellow moong dal (split) - soaked for 2 hours, cumin seeds (jeera). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
16 steps- 1
To begin making the Agathi Keerai Recipe, we will first cook the Agathi Keerai and the Moong Dal
agathi keerai - washed and coarsely chopped(500 grams)yellow moong dal (split) - soaked for 2 hours(1/4 cup) - 2
I am assuming the Moong Dal has been soaking for a couple of hours
yellow moong dal (split) - soaked for 2 hours(1/4 cup) - 3
When we soak it, it will take less time to get cooked along with the greens
- 4
Once soaked, drain the excess water from the dal
yellow moong dal (split) - soaked for 2 hours(1/4 cup) - 5
Place the chopped Agathi Keerai and the soaked Moong Dal into the pressure cooker
agathi keerai - washed and coarsely chopped(500 grams)yellow moong dal (split) - soaked for 2 hours(1/4 cup) - 6
Add 2 to 3 tablespoons of water, sprinkle some salt and cover the pressure cooker
tablespoons fresh coconut(3)salt - to taste - 7
Place the weight on and pressure cook the greens and the lentils until you hear a couple of whistles
- 8
Turn off the heat after the couple of whistles and allow the pressure to release naturally
- 9
Once the pressure has released naturally, our next step is to season the Agathi Keerai
agathi keerai - washed and coarsely chopped(500 grams) - 10
Heat oil in a pan, add the mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon)asafoetida (hing)(1/4 teaspoon)dry red chillies(2) - 11
Allow them to crackle
- 12
Add the steamed Agathi keerai and moong dal, coconut, jaggery and salt to taste
agathi keerai - washed and coarsely chopped(500 grams)yellow moong dal (split) - soaked for 2 hours(1/4 cup)jaggery(1 tablespoon)tablespoons fresh coconut(3)salt - to taste - 13
Stir gently to combine the ingredients for a couple of minutes
- 14
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 15
Turn off the heat and transfer to a serving bowl and serve
- 16
Agathi Keerai can be served with Mixed Vegetable Sambar and Steamed Rice for a weekday lunch
agathi keerai - washed and coarsely chopped(500 grams)
Rate this recipe
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Agathi Keerai Recipe
A vegetarian South Indian Recipes recipe with agathi keerai - washed and coarsely chopped, yellow moong dal (split) - soaked for 2 hours, cumin seeds (jeera). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
16 steps- 1
To begin making the Agathi Keerai Recipe, we will first cook the Agathi Keerai and the Moong Dal
agathi keerai - washed and coarsely chopped(500 grams)yellow moong dal (split) - soaked for 2 hours(1/4 cup) - 2
I am assuming the Moong Dal has been soaking for a couple of hours
yellow moong dal (split) - soaked for 2 hours(1/4 cup) - 3
When we soak it, it will take less time to get cooked along with the greens
- 4
Once soaked, drain the excess water from the dal
yellow moong dal (split) - soaked for 2 hours(1/4 cup) - 5
Place the chopped Agathi Keerai and the soaked Moong Dal into the pressure cooker
agathi keerai - washed and coarsely chopped(500 grams)yellow moong dal (split) - soaked for 2 hours(1/4 cup) - 6
Add 2 to 3 tablespoons of water, sprinkle some salt and cover the pressure cooker
tablespoons fresh coconut(3)salt - to taste - 7
Place the weight on and pressure cook the greens and the lentils until you hear a couple of whistles
- 8
Turn off the heat after the couple of whistles and allow the pressure to release naturally
- 9
Once the pressure has released naturally, our next step is to season the Agathi Keerai
agathi keerai - washed and coarsely chopped(500 grams) - 10
Heat oil in a pan, add the mustard seeds, cumin seeds, red chillies, curry leaves and asafoetida
cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/4 teaspoon)asafoetida (hing)(1/4 teaspoon)dry red chillies(2) - 11
Allow them to crackle
- 12
Add the steamed Agathi keerai and moong dal, coconut, jaggery and salt to taste
agathi keerai - washed and coarsely chopped(500 grams)yellow moong dal (split) - soaked for 2 hours(1/4 cup)jaggery(1 tablespoon)tablespoons fresh coconut(3)salt - to taste - 13
Stir gently to combine the ingredients for a couple of minutes
- 14
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 15
Turn off the heat and transfer to a serving bowl and serve
- 16
Agathi Keerai can be served with Mixed Vegetable Sambar and Steamed Rice for a weekday lunch
agathi keerai - washed and coarsely chopped(500 grams)
Rate this recipe
