Keerai Masiyal (Arai keerai, Mulai keerai, Sirukeerai, Manathakkali keerai, Ponnanganni keerai) Amarnath leaf curry

Ingredients
Mulai keerai or Arai keerai or sirukeerai-3 cups
Small onion-15 or big onion-1
Red chillie-2
Small jeera (cumin seeds)-1 teaspoon
Garlic-3 pods
Pasiparuppu(broken green gram)-1/4 cup (a hand full)
Procedure
Cook the dhal in a kadai in the stove. It is not advisable to pressure cook this dhal as it will become very sticky if cooked like that. Once the dhal gets cooked nicely, add the minced keerai, onion and red chilies splitted. See to it that there is at least a cup of water in the kadai for the keerai to get cooked. The keerai also will leave some water. Let it get cooked for 10 minutes in medium flame. Now add the required salt and cook for 2 more minutes. The whole thing should be in a semisolid form. Before switching off rub the small jeera in your palms and add it to the curry. Smash the garlic pods without peeling its skin and add that also in to the masiyal and switch off the stove. Instead of paruppu sadam, this masiyal can be made little watery and can be mixed with rice and given to small kids for a change. Too much of dhal will spoil the real taste of the green.