A double bonanza with Greens (/Keerai)

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My fridge is stocked with all sorts of Greens. Coriander, Mint, methi leaves, Palak leaves. Name it and I can find it there. With lots of greens available in my fridge, I had no other option but to make a healthy keerai saadam. I usually make the keerai kadaisal and then mix it with boiled rice. So onto the recipe


Greens Mash / Keerai Kadaisal:

~*Ingredients*~
Any type of greens – 1 bunch. Palak is the best option.
Sambar paruppu / Toor Dhal– ½ glass
Garlic – 4-5 cloves
Asafoetida powder – a pinch
Salt to taste
Turmeric powder

For tempering:
Curry leaves – 1 sprig
Dried red chillies – 1 or 2
Fenugreek seeds – 6
Mustard seeds
Oil

The Making:
Clean the dhal well.
In a pressure cooker, add the dhal, garlic, Asafoetida powder, salt and turmeric powder.
Pressure cook till mushy (3 whistles).
Meanwhile, chop the greens. Heat 1 tablespoon oil in a tawa and add the greens and fry till the leaves have reduced and cooked.
Add the cooked leaves to the dhal and mix well. Cook for 5 mins. This mixture will be leafy and if you want it to be smooth, blend till the required consistency in a mixie.
In a pan, heat oil. Add the mustard seeds and allow it to splutter. Then add the curry leaves, fenugreek seeds and red chillies. Add this to the greens mash.
This can served as a side dish for chapathis/rice.

Keerai saadam:

~*Ingredients*~
Keerai kadaisal – 1 cup
Raw Rice – ½ cup
Salt

The Making:
Boil the rice and drain the water. Mix the rice with the keerai kadaisal. Add salt to taste.
Serve hot with pickle.

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