Easy Ponnanganni Keerai Kootu (Dwarf Copper Leaves Curry / No Onion No Garlic Kootu)

As the name PON means GOLD in Tamil, this greens gives us a beautiful glowing skin if we take regularly in our diet. It also gives a cooling effect to the eyes. People working in front of computers continuously can take this Keerai to overcome their eyesight problems. Check out my SPINACH KEERAI KOOTU recipe too....

Cooking time: 15 mins

Serving: 3

Ingredients:

Split pigeon peas (tuvardal) - 1/4 cup
Ponnanganni Keerai - 3 cups (chopped)
Turmeric - 1/4 tspn
Ginger - 1 inch (grated)
Salt to taste

For Seasoning :

Sesame oil - 2 tspn
Mustard seeds - 1/4 tspn
Cumin seeds - 1 tspn
Red chilli - 3
Asafoetida - 1/8 tspn

Method:

1. Grab all the ingredients.

2. Cook the washed Dal for 8 mins manual in High Pressure HP in sealed position. Then do Natural Pressure Release NPR. Open the lid. Keep the dal aside.

3. In a pan add  cooked dal (along with cooked water), chopped keerai, ginger, turmeric, salt. Add 1/2 cup of water. Let it cook for 5-8 mins. Don't close and cook.

4. In the meantime do the seasoning with the mentioned ingredients for it.

5. Add the seasoning to the Kootu.

6. Easy n healthy Ponnanganni Keerai Kootu is ready to serve.

Notes:

This kootu goes well for plain rice and also as a sidedish for rasam rice.
You can add yellow moongdal instead of tuvar dal.