Ponnanganni Keerai Kootu

From young I am addicted to green leafy vegetable. Moving into Singapore after marriage exposed me to lot more green vegetable (still learning new names). In Singapore you get different variety of Keerai and from many parts of South east asia. Even though I miss lot of traditional keerai from backyard of my house back in India we are lucky enough to get some of Indian leafy vegetable in Singapore. And yeah no season to it.. you get most of it every day all day around the year. Ponnanganni is good for health and simple way to include in our diet is thro' Kootu or Poriyal
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Ponnanganni Keerai – 1 bunch 

Moong Dhal – ½ cup
Red chillies - 2
Oil - 2 teaspoon
Mustard seeds – 1/4 teaspoon
Fennel Seeds - 1 teaspoon
Urad dal – 2 teaspoon
Salt as per taste
Rinse the moong dal well. 

Pressure cook it until its 3/4 cooked and keep aside. 
Pluck out the leaves of the Ponnanganni from its stems. Rinse it well in a colander and chop the leaves.
Heat Kada, dry roast urad dhal (1  teaspoon), fennel seeds and powder it in mixie (after it cools down)
Heat a kada, add the ponnanganni leaves, salt, sauté till the leaves shrink in size

Add the cooked dal, mix it well with the cooked ponnanganni leaves, Add some water if required at this stage, let it come to a boil.
Now, in a small pan, take 1 teaspoon of oil, add the mustard seeds and when it begins to crackle, add the red chilli and powdered spices fry for 10 sec. Add it to Keerai kootu
Mix well