Vendhaya Keerai Thuvaran – Moong Dhal with Methi
This is the best way to eat the vendhaya keerai (methi leaves). It will be a good combination with non dhal kuzhambhu’s like Vatha Kuzhambu, Vendaya kuzhambu, Milagu Kuzhambu or Kara Kuzhambhu.
Vendhaya Keerai – one bunch (250 gms)
Payatham parruppu (moong dhal without skin) – 1/4 cup
Fresh coconut – 2 to 3 tbsp grated.
Brown sugar – 1/2 to 1 tsp
Coconut oil – 1 tbsp.
Mustard seeds – 1/2 tsp.
Red chilly whole – 4 nos.
Hing – 3 to 4 pinches.
First seasoning is done and remove it in a cup. In the same kadai, add the dhal with 125 ml water (1/2 cup). Cover it and cook it. Cook till the dhal is done but it should not be mushy.
Now add the seasoning. Always cook the dhal plain without seasoning – as this is a very healthy way of cooking. If we cook with the seasoning it is gasy.
Select methi with small leaves. This will not be bitter.
Always immerse the methi in a big vessel of water. Remove the methi out which is floating on the top. The mud will settle at the bottom. Do this 3 to 4 times till the water at the bottom is clean.This is the best way to clean the keerai (spinach). Never wash in running water. This may not clean the keerai well. After cleaning – chop them.
Now add the seasoning and the chopped methi to the cooked dhal.
Mix well – add salt -add brown sugar (don’t omit it -can use normal white sugar) – cover it – cook it. It will take only 4 to 5 minutes. Then, add the coconut – switch off the gas. Mix well…….
- Coconut oil will give a very nice flavour.
- Most people don’t like spinach varieties. There is a reason. Spinach has lots of iron. If had in too much of quantity – it cannot be digested. Many feel uncomfortable after eating – that is why they refuse. Give them in small quantities they will enjoy.So in the south, it is made along with some other vegetable. Have only 2 to 4 tbsp of greens with every meal.