Agathi Keerai Dal Recipe – Traditional Indian Greens & Moong Dal

Last Updated on 2 months by Neha Deshmukh

Agathi Keerai Dal Recipe – Traditional Indian Greens & Moong Dal

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Agathi Keerai Dal. It’s a comforting, flavorful dish from South India that’s packed with goodness. I first learned to make this from my grandmother, and it instantly became a family favorite. It’s surprisingly easy to make, and the unique taste of Agathi Keerai (also known as Mexican Basil) is just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This Agathi Keerai Dal isn’t just delicious; it’s a nutritional powerhouse! It’s a fantastic way to sneak in some extra greens, and the moong dal adds a lovely protein boost. It’s a simple, one-pot meal that’s perfect for a weeknight dinner, and the flavors just get better as it sits. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to make this delightful dal:

• 2 cups Agathi Keerai (Mexican Basil), chopped
• 2.5 tbsp split skinned moong dal (approx. 30g)
• 1 tbsp oil (approx. 15ml)
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 2 dried red chillies
• 1 pinch turmeric powder (approx. 1/4 tsp)
• 0.75 tsp powdered jaggery (approx. 4g)
• 3 tbsp grated coconut (approx. 20g)
• 1 cup water (approx. 240ml)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Agathi Keerai: This is the star of the show! It has a slightly peppery, spinach-like flavor. You can often find it at Indian grocery stores or even grow it yourself – it’s surprisingly easy! It’s incredibly nutritious, rich in iron and vitamins. In some regions, it’s believed to have medicinal properties too.
• Jaggery: I prefer using powdered jaggery for this recipe as it dissolves easily. Jaggery adds a lovely, unrefined sweetness that complements the greens beautifully. You can use dark or light jaggery depending on your preference – darker jaggery will give a more robust, caramel-like flavor.
• Split Skinned Moong Dal: This type of moong dal cooks quickly and becomes beautifully soft. It’s lighter and easier to digest than other varieties like whole moong or masoor dal. Don’t confuse it with moong beans – we want the split, skinned version for this recipe!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good wash. Then, cook it in about 1 cup of water until it’s nice and soft. Once cooked, drain the water and set the dal aside.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Next, add the urad dal and dried red chillies. Sauté for a minute or two, until the urad dal turns golden brown and fragrant. Be careful not to burn them!
4. Add the chopped Agathi Keerai and a pinch of turmeric powder. Sauté briefly, just until the greens start to wilt slightly.
5. Pour in the remaining 1 cup of water, add the powdered jaggery and salt. Give it a good stir, then cover the pan and let it simmer for about 10-15 minutes, or until the greens are fully cooked.
6. Now, it’s time to add the cooked moong dal. Stir well to combine and cook for another 3 minutes, allowing the flavors to meld together.
7. Finally, stir in the grated coconut. Remove from heat and let it sit for a couple of minutes before serving.

Expert Tips

• Don’t overcook the Agathi Keerai! You want it to retain some of its texture and vibrant green color.
• Adjust the amount of red chillies to your spice preference.
• A squeeze of lemon juice at the end can brighten up the flavors.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Spice Level: If you like things extra spicy, add another red chilli or a pinch of red chilli powder. My friend, Priya, always adds a tiny bit of asafoetida (hing) to her tempering for an extra layer of flavor.
• Regional Variations: In some parts of Tamil Nadu, people add a small piece of tamarind pulp for a tangy flavor.
• Festival Adaptations: This dal is often served as part of a traditional South Indian sadya (feast) during festivals like Onam or Pongal.

Serving Suggestions

This Agathi Keerai Dal is delicious served hot with a side of steamed rice and a dollop of ghee. It also pairs well with roti or chapati. A side of papadums or a simple vegetable stir-fry completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What is Agathi Keerai and where can I find it?

Agathi Keerai, also known as Mexican Basil, is a leafy green vegetable popular in South Indian cuisine. You can find it at Indian grocery stores or grow it yourself.

Can I substitute moong dal with another lentil?

While moong dal is traditional, you can substitute it with masoor dal (red lentils) in a pinch. However, masoor dal cooks much faster, so adjust the cooking time accordingly.

What is the best way to prepare Agathi Keerai for cooking?

Simply wash the leaves thoroughly and chop them finely. There’s no need to remove the stems unless they are very tough.

Can this dal be made ahead of time?

Yes! You can make this dal a day or two in advance. The flavors will meld together beautifully.

How can I adjust the sweetness level in this recipe?

Start with the recommended amount of jaggery and taste as you go. Add more jaggery, a little at a time, until you reach your desired level of sweetness.