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We hope you got insight from reading it, now let’s go back to amarnath leaves in moong dal / mulai keerai masiyal recipe. You can have amarnath leaves in moong dal / mulai keerai masiyal using 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Amarnath leaves in Moong Dal / Mulai Keerai Masiyal:
- Get 1 Amarnath leaves / Mulai Keerai bundle
- Take 2 cups moong dal cooked
- Provide salt
- Provide water
- Prepare 2 tbsps ghee
- You need 1 tsp mustard seeds
- Provide 1 tbsp chana dal
- You need 1 tbsps white urad daal
- Use 6 chillies dry red
- Provide 1 green chillies
- Provide 2 tbsps cumin
- Use curry leaves
Steps to make Amarnath leaves in Moong Dal / Mulai Keerai Masiyal:
- Clean and chop the amarnath leaves ready. Also cook the moong dal and set it aside.
- Take the vessel containing the chopped leaves and keep it on the stove on low heat. Add required amount of salt and sprinkle little water, so that bottom of the vessel does not burn. (TIP: add a pinch of cooking soda, it retains the color of the leaves. Just a pinch and not too much. You can add sugar too but it will alter the taste. This type of spinach is not like palak, hence avoid using sugar.)
- Stir this continuously on low heat, for about 6-7 minutes. You can see that the quantity of the spinach leaves will reduce as it cooks. You can check the image below.
- Meanwhile, when the spinach is cooking, get the tempering ready. Take a kadaai, keep it on medium heat. Add ghee, mustard seeds, chana dal, white urad dal, dry red chillies(break the chillies while adding them), cumin, and curry leaves. Saute this for about 2 minutes.
- Once the tempering is ready, add it to the cooking spinach and stir it. After this add the cooked moong dal to the spinach and mix.
- Allow this to boil for 2 minutes in low heat. Stir this in between. Take off the heat. Serve it hot with plain rice.
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