Brahmi Dal Fry (Brain Food) / Vallarai Paruppu Kootu

Ingredients

50 g		moong dal
2		green chilies
1/4 tsp	1.3 ml	turmeric powder
1/4 tsp	1.3 ml	asafoetida powder
1 tsp	5 ml	oil (for cooking dal)
1 1/2 cup	360 ml	water
1 large bunch		vallarai keerai / brahmi leaves
10		shallots or 1 medium onion
2		red chilies
2 tsp	10 ml	ghee
1 tsp	5 ml	oil (for tempering)
1/2 tsp	2.5 ml	mustard and urad dal
1/2 tsp	2.5 ml	cumin seeds
to taste		salt
a few		curry leaves

Wash the moong dal and soak it in water for 30 mins.
In a pressure cooker, add the soaked moong dal along with the water, turmeric powder, oil, 2 slitted green chilies and asafoetida, cook it for 2 whistles or until fully cooked.
Meanwhile, pick the Brahmi leaves from their stem and wash it twice.
Then chop the onion finely.
Heat a pan with oil over medium heat, when the oil heats, add Brahmi leaves, stir-fry for 1 minute.
Then add 1/2 cup of water, cover the pan with a lid and cook for 2 mins over low heat. Switch off the stove and let it cool down.
When it cools, place them in a blender and blend until a smooth paste.
Meanwhile, heat a pan with ghee, when the ghee melts, add mustard and urad dal, heat until it splutters.
Then add cumin seeds, red chilies, curry leaves and chopped onion, stir-fry until the onion becomes golden brown.
Finally, add the cooked dal, vallarai paste and salt, mix it well until well combined and cook it for another 2 mins. Switch off the stove and add some ghee.
Now healthy brahmi dal fry is ready to serve. Serve with white rice or rotis.