How to make Keerai Kootu

• Rinse dal thrice and drain the water completely after every rinse. Pour fresh water and pressure cook in the instant pot for 10 mins or on the stovetop until you hear 3 whistles. When the pressure drops, mash the dal.
• Meanwhile, grind coconut with water in a grinder/ blender to a smooth paste. (If using shredded coconut, soak it in ¼ cup boiling hot water until soft and blend with ¼ cup full fat milk.)
• While the dal cooks, on a medium flame, heat ghee in a pot. Add the mustard, cumin seeds and red chilies. When they begin to crackle, add the garlic, curry leaves and hing. (If you want add the curry leaves sprig whole, this way you can discard at the end before serving)
• Saute for a minute and add onions and green chilies. Saute for 4 to 5 mins until transparent.
• Add tomatoes and salt. Cook until the tomatoes breakdown and lose the raw smell. Takes about 5 to 6 mins.
• Stir in the ground spices - red chili powder, turmeric, coriander and cumin powder. Add the chopped keerai and cook down until wilted. It takes me only 4 to 5 mins but this varies depending on the kind of greens you are using.
• Add the mashed dal and coconut. Mix well and pour ¼ to ½ cup hot water or as required to adjust the consistency. This dish gets thicker as it cools down, so keep it slightly runny.
• Simmer for 3 to 4 mins and adjust salt to taste. If you want more heat, add some crushed black pepper. Serve Keerai Kootu with steamed rice, millets, quinoa or with flatbreads.