Agathi Keerai Recipe – Authentic Indian Spinach with Moong Dal

Last Updated on 4 months by Neha Deshmukh

Agathi Keerai Recipe – Authentic Indian Spinach with Moong Dal

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Agathi Keerai Poriyal with Moong Dal. It’s a simple, comforting dish my grandmother used to make, and it always reminds me of home. If you’re looking for a healthy and flavorful way to enjoy spinach, you absolutely have to try this one. It’s surprisingly easy to make, and the subtle sweetness from the moong dal perfectly complements the slightly tangy Agathi keerai.

Why You’ll Love This Recipe

This Agathi Keerai recipe is more than just a spinach dish. It’s a little taste of South Indian comfort food! It’s quick to prepare, ready in under 30 minutes, and packed with nutrients. Plus, the combination of flavors and textures is just delightful. You’ll love how the earthy spinach pairs with the creamy moong dal and the crunchy tempering.

Ingredients

Here’s what you’ll need to make this delicious Agathi Keerai Poriyal:

• 1 bunch Agathi keerai (about 200g)
• 0.5 cup finely chopped onion (about 75g)
• 1 tbsp moong dal (about 15g)
• 0.25 cup grated coconut (about 30g)
• 1 pinch sugar
• 0.5 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp channa dal
• 2-3 red chillies (adjust to your spice preference)
• ½ cup water (about 120ml)
• Oil for cooking (about 2 tbsp)

Ingredient Notes

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

• Agathi Keerai/Spinach: This is the star of the show! Agathi Keerai, also known as Mexican Spinach, has a slightly tangy flavor that’s really unique. If you can’t find it, you can substitute with regular spinach, but the taste will be a little different.
• Moong Dal: I love using moong dal in this recipe because it cooks quickly and adds a lovely creaminess. You could experiment with other dals, but moong dal really shines here.
• Tempering (Tadka): The tempering is everything in South Indian cooking! The mustard seeds, urad dal, and channa dal create a beautiful aroma and add so much flavor. Don’t skip this step! Regional variations often include curry leaves or asafoetida (hing) in the tempering – feel free to add a pinch if you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the Agathi leaves from the stems, give them a really good wash, and set them aside to drain.
2. Heat the oil in a kadai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and channa dal. Cook until they turn golden brown.
3. Now, add the red chillies (broken into pieces) and sauté for a few seconds. Be careful not to burn them!
4. Add the chopped onions and sauté until they become translucent and softened.
5. Add the Agathi leaves, sugar, and salt. Sauté until the leaves wilt down – this should only take a few minutes.
6. Stir in the moong dal and cook for about a minute. Then, pour in the ½ cup of water.
7. Transfer the mixture to a pressure cooker. Close the lid and cook on high heat for 1-2 whistles. (If you don’t have a pressure cooker, see the FAQs section below!)
8. Once the pressure has released, open the lid and check for any excess water. If there is, simply boil it off until the mixture is dry.
9. Finally, mix in the grated coconut. For a little extra zing, you can add a squeeze of lime juice!

Expert Tips

• Don’t overcook the Agathi Keerai! You want it to retain some of its texture.
• Adjust the amount of red chillies to your spice preference.
• Using a kadai helps distribute heat evenly, but any deep frying pan will work.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: If you like things really spicy, add an extra red chilli or a pinch of chilli powder.
• Dal Variations: While moong dal is my go-to, you could try using toor dal or masoor dal for a slightly different flavor and texture. My friend, Priya, loves using toor dal – she says it makes the poriyal even more filling!

Serving Suggestions

This Agathi Keerai Poriyal is fantastic served hot with a bowl of steaming sambar rice. It also pairs beautifully with roti or paratha. It’s a great side dish for any South Indian meal.

Storage Instructions

Leftover Agathi Keerai Poriyal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

• What is Agathi Keerai and what are its health benefits? Agathi Keerai is a leafy green vegetable popular in South India. It’s packed with vitamins, minerals, and antioxidants. It’s known for its cooling properties and is often used in traditional medicine.
• Can I use a different type of dal? Yes, you can! Moong dal is preferred for its quick cooking time and mild flavor, but toor dal or masoor dal will also work.
• How do I adjust the spice level? Simply add more or fewer red chillies. You can also use a milder variety of chilli or add a pinch of chilli powder.
• Can this be made without a pressure cooker? Absolutely! Just cook the mixture in a covered pot on the stovetop for about 15-20 minutes, or until the dal is tender. You may need to add a little more water.
• What is the best way to store leftover Agathi Keerai? Store it in an airtight container in the refrigerator for up to 2 days.