Vendhaya keerai masiyal (Methi leaves Dhal)

There was this whole bunch of Methi leaves waiting in my fridge to go a waste.  It would be a shame if I would waste a perfectly fresh bunch of Methi leaves.  As with any greens, its rich in Vitamins, calcium, good for diabetes, etc, etc... We all know that greens are important, but we really dont find a way to prepare it good and eat it.  For me, I am sheer lazy for all the work that is involved in cleaning it.  But as being a south indian, I know only about a couple of methods to prepare the greens.  We do the same with all kinds of greens.  Back in Chennai we used to have a long list of greens that would be available (Siru keerai, mulai keerai, paruppu keerai, murungai keerai, venthaiya keerai, pasala keerai, agathi keerai..) phew!! the list is exhaustive.  But never-the-less every green has its own characteristic taste.  Som needs to be done as a dhal and others taste better as keerai poriyal.  This is the way we have been cooking greens in our house right from, may be my great grand mother.  So, here goes the recipe

Ingredients

• Methi Leaves - 1 bunch
• Onion - 1, medium, chopped
• Tomato - 1, chopped
• Moong Dhal - 1/2 cup
  
• Dry Chillies - 4
• Tamarind - 1" ball
• Garlic - 2 pods
• Salt to taste

For Tempering

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Dry chillies - 2

Method

Clean and wash the greens two times.  Once you have done that you might see sand deposits at the bottom.  Wash the mud off and again keep rinsing for two more times.  This time, try to seperate the bunch and try to wash them as strands.  This can be achieved by washing a few stems at a time.  Repeat till the greens are clean.

In a pressure pan, add the dhal and rinse.  When clean, add the chopped onion, tomatoes, washed greens, dry red chillies, tamarind, garlic and salt to taste.  Leave for about 4 whistles or according to the cooker, until the ingredients would be cooked soft and tender in the pressure.  When the pressure subsides, smash it up with "Mathu" or with a big spatula.  (You can also pulse it once in the food processor.  Don't grind too smooth as we want to retain the texture).  Check for salt.  

In another pan, heat oil and add the ingredients for tempering.  When they sputter, add them to the above greens mixture and allow it to boil for a couple of mintues.  When done, turn off and serve with rice.  

I am sending this recipe to SWC: Cooking with greens hosted by Sowmya of Creative Saga.  I am also sending this to Quick meal event hosted by EC of Simple Indian Food