Kooraaku Pappu (Greens cooked along with Toor Dhal gravy)

Ingredients:

Kooraaku (Greens – Spinach or  Methi)	1 Cup  (Shredded)
Toor Dhal (Red gram Dhal)	½ cup
Onion	1 Medium
Sour Tomato	2 Big
Green Chilly	3 – 4 nos small
Red Chilli-Coriander powder mix	½ tsp
Mustard	Little
Garlic	3 Flakes
Asofoetida Powder	2 – 3 Pinch
Turmeric	Little
Oil	3 tbsp
Salt	To Taste
Curry Leaves	Few

Method: 

1. Wash & Soak the dhal for 1 hour in 1 - 1/2 cups of water with little Turmeric, Asofoetida ,Garlic Flakes in a vessel/bowl and place this in a pressure cooker. (Placing in a vessel is to avoid burning of dhal and washing the messed up cooker 🙂). 
2. Cook it for 5-6 whistles, lower the flame and cook further for 10 minutes. Keep aside. 
3. Chop onion into thin slices and tomatoes into medium cubes. Slit the green chillies and discard the seeds. 
4. Heat 3 tbsp of oil in a Kadai/wok, add mustard and allow it to splutter, add sliced onions and green chillies. Fry till pink and transparent. Now lower the flame to avoid onion from burning. Now add tomato cubes and curry leaves, fry till it becomes soft (for faster cooking cover with a lid for 1 to 2 minutes). 
5. Then add little turmeric, red chilli-coriander powder mix and salt ½ tsp and mix well. Now add shredded greens and pour only water from the cooked dhal. Cover and cook in low flame  for 10 minutes.
6. Mash the cooked dhal using a ladle or a hand whisker and add it to the boiling gravy. Mix well. If it is too thick add little more water (this dhal should be semi thick. Once it cools down, it will become more thick). Check the salt and if needed adjust. Cook for another 2-3 minutes and switch off the flame. Kooraaku Pappu is ready. 

Serve with melted ghee. Goes well with hot rice or roti. 

Tip :   Cooking in low flame tastes better.