Amaranth leaves/Thandu keerai Dal

INGREDIENTS:
Amaranth leaves - 1 bunch (washed and chopped)
Moongdal - 1/2 cup
Onion - 1 ( finely chopped )
Tomato - 1 ( finely chopped )
Garlic pods - 2 ( minced )
Ginger - 1/2 inch size ( minced )
Red chilies - 3
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Urad Dal - 1/4 tsp
Oil - 2 tsp
Salt to taste

To Grind: ( Make fine paste of the below ingredients )
Shredded coconut - 2 tablespoons
Green chillies - 2

Cumin seeds - 1/2 tsp    

PROCEDURE:
1.Wash and pressure cook the moong dal with turmeric powder for 3 whistles.
2.Heat oil in a kadai, season with mustard seeds, urad dal and red chilies.
3.Add the finely chopped onions and fry until they turns translucent.
4.Then add the minced garlic pods, minced ginger and chopped tomatoes and saute for 3 mins.
5.To this,add the chopped amaranth leaves and cook until they shrinks.
6.then add this sauteed mixture to the cooked moongdal, add salt and bring it to a boil( add water if required )
7.Now add the grounded paste of coconut mixture, again add enough water if needed.
8.cook for 5 mins and remove from flame.
9. Serve this dal with hot steaming rice with a dollop of ghee. Also goes well with rotis.

Best combination for this dal can be garlic pickle or spicy potato roast or appalam....in short anything spicy!