Keerai Koottu

Ingredients
Items	Qnty	Comments
Methi leaves	1 bunch or 15 sprigs	(tamil:vendayam keerai)
Onion	1 whole onion small size	(tamil:vengayam)
Toor Dhal	1/3 cup	(tamil:thuvaram paruppu)
Turmeric powder	¼ teaspoon	(tamil:manjal thul)
Asafoetida powder	¼ teaspoon	(tamil:perungayam thool)
Chilly powder	1/4 teaspoon	(tamil:milagai thul)
Coconut	1/2 tablespoon	(tamil:theyngai)
Cummin Seeds	½ teaspoon	(tamil:seeragam)
Urad dhal	¼ teaspoon	(tamil:ulluntham paruppu)
Salt	3/4 teaspoon	or as required
Oil	2 teaspoons	For frying

Method

1. Remove all the methi leaves one by one and wash and drain the water.

2. Pressure cook the toor dhal in the cooker with a pinch of turmeric powder and asfoetida powder.Leave for 4-5 whistles or 10minutes.

3. Finely cut the onions.

4. Boil the onion and methi leaves in a sauce pan by adding 1 cup of water.

5. Add a pinch of turmeric powder and stir well.

6. After 5-10 minutes you will see the methi leaves become soft.

7. Now add the cooked dhal,chilly powder and salt and stir well.

8. Allow the mixture to boil for 5 minutes.When it gets to a thick consistency off the stove.

9. Now heat 2 teaspoons of oil in small tawa .

10. Add the cummin seeds & urad dhal and allow to splutter.

11. Pour this into the already cooked methi dhal and stir well.

12. Transfer to a serving dish and garnish with shredded coconut.

Tips

· Coconut can be avoided if needed.

· Should be served hot with white rice and ghee.

· This dish is very good for kids.

· Methi is supposed to cure stomach aches and mouth blisters due to increased body heat.