Agathi Keerai with Moong Dal – South Indian Healthy Spinach & Lentil Stir-fry

Agathi Keerai Recipe

Agathi Keerai, also known as Sesbania Grandiflora or Agathi leaves, is a highly nutritious green native to South India. It is often included in various traditional recipes, particularly for its medicinal benefits and its versatility in cooking. This simple and hearty South Indian dish combines Agathi Keerai with Moong Dal (yellow split lentils), seasoned with spices and a hint of sweetness from jaggery, making it a flavorful, wholesome dish perfect for lunch or dinner.

This Agathi Keerai Recipe is perfect for vegetarians, and the blend of aromatic spices and coconut adds depth and flavor to the greens. Best enjoyed with steamed rice or alongside a bowl of Mixed Vegetable Sambar, this dish is both satisfying and nutritious.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: South Indian

Course: Dinner

Diet: Vegetarian

Instructions:

1. Preparing the Agathi Keerai and Moong Dal:
   Begin by washing and chopping the Agathi Keerai (Sesbania leaves) coarsely. If you haven’t soaked the Moong Dal yet, soak it for 2 hours in water to soften it. Once soaked, drain the excess water from the lentils.

2. Pressure Cooking:
   In a pressure cooker, combine the chopped Agathi Keerai and soaked Moong Dal. Add 2-3 tablespoons of water and a pinch of salt. Secure the lid and place the weight on top. Cook the greens and lentils under pressure for 2-3 whistles. After the whistles, turn off the heat and allow the pressure to release naturally.

3. Tempering the Spices:
   While the greens and dal are cooking, heat 1 teaspoon of sunflower oil in a pan. Add the mustard seeds, cumin seeds, dry red chillies, and a pinch of asafoetida. Let the spices crackle and release their fragrance.

4. Combining the Ingredients:
   Once the pressure has naturally released from the cooker, open the lid and add the cooked Agathi Keerai and Moong Dal mixture to the pan with the tempered spices. Stir gently to combine. Add 3 tablespoons of freshly grated coconut, 1 tablespoon of jaggery, and salt to taste. Mix everything well and let it cook together for 2-3 minutes, allowing the flavors to meld.

5. Final Adjustments:
   Taste the dish and adjust the salt or jaggery as needed. The jaggery provides a subtle sweetness that balances the flavors of the spices, so feel free to adjust it according to your preference.

6. Serve:
   Once everything is well combined, turn off the heat and transfer the Agathi Keerai dish to a serving bowl. This dish pairs beautifully with steamed rice and Mixed Vegetable Sambar for a fulfilling, nutritious meal.

Serving Suggestions:

Agathi Keerai makes an excellent accompaniment to rice and sambar, or you can serve it with chapati or roti for a light meal. The sweetness of jaggery and the earthy flavors of the lentils and greens complement each other perfectly. It’s a great way to introduce more greens into your diet while keeping your meals fresh and flavorful.

Tips:

• Adjusting Sweetness: If you prefer a less sweet dish, you can reduce the amount of jaggery used or omit it entirely. Some people like the balance of spices and sweetness, so feel free to experiment with the quantities.

• Substitutions: If you cannot find Agathi Keerai, you can substitute it with other leafy greens like spinach or moringa leaves, though the flavor will vary.

• Make it Spicier: If you enjoy spicy food, you can add a pinch of red chilli powder or increase the number of dry red chillies in the tempering.

This Agathi Keerai recipe is not only delicious but also packed with essential nutrients like vitamins A and C, iron, and calcium, making it a great choice for a healthy meal. Enjoy the natural goodness of South Indian cuisine with this easy-to-make, comforting dish!