Prepare a checklist. Keep all ingredients within reach

Prepare a checklist. Keep all ingredients within reach

Cook moong with 2c of water in a pressure cooker Follow the instructions in the manual for operating the cooker

Keerai plant grows close to the soil. Wash the leaves well. Remove the root. Blanch—soak the leaves in boiling water for 3-4 minutes, take out, strain and place in ice water. Then strain. This process will keep the leaves green.

Heat oil in a pan over medium flame and add chana, cumin seeds, urad and fenugreek seeds. Sauté until aromatic., Add onions, chilies and ginger and sauté; add turmeric. Add the blanched green keerai and sauté for 5 minutes. After the keerai is cooked well, mash it and add 1 cup of water. add the cooked moong. Do not cover while cooking. It is very important that the color does not change. Stir in tamarind paste mix. Stir in coconut milk. Salt to taste. Turn off the stove.