1. Horse gram – 1/2 cup
2. Amarnath greens (Mullai keerai) – 1 bunch
3. Green chilies – 2
4. Curry leaves – 1 sprig
5. Onion -1
6. Garlic – 5 cloves
7. Mustard seeds – 1/4 tsp
8. Asafoetida – 1 pinch
9. Oil – 1 tbsp
Step 1: Wash and soak the horsegram overnight. pressure cook them with some salt.
Step 2: Pick the leaves from the greens bunch, wash thoroughly, drain and chop them. Chop onion, peel and chop garlic.
Step 3: Heat oil in a kadai, splutter mustard, sprinkle asafoetida, saute onion & garlic, slit green chilies and add drained horse gram into it.
Step 4: Once the left over moisture evaporates, add chopped greens. Sprinkle some salt, mix and close with a lid.
Step 5: After 3 minutes, open and stir once. Cook it opened for another 2 minutes and turn off heat.
Step 6: Serve hot with rice and kollu rasam (Prepared in the usual way except that instead of dal stock, horsegram stock is used).