Collard Greens Poricha Kootu


  • Collard Greens – 4 leaves, chopped along with stems into big pieces
  • Moong dal – ½ cup
  • Green tomatoes or red tomatoes or a combination of both – 2, chopped into big pieces
  • Grated coconut – 2 tbsp
  • Green chillies – 2
  • Cumin seeds – 2 tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – few
  • Turmeric powder – 1 tsp
  • Oil – 1 tsp
  • Salt


  1. In a pressure cooker, cook moong dal, collard greens, tomatoes (green and/or red), green chillies, cumin seeds and turmeric powder with 3 cups of water, for 3 whistles. Once the pressure subsides, remove the cooker lid, and let it cool a bit. Add coconut and salt to the cooked dal. Using a hand blender, lightly blend dal, till the greens and tomatoes are chopped into smaller pieces.
  2. In a seasoning pan, heat oil, splutter mustard seeds and toast curry leaves. Add to the dal. Serve hot with any spicy sautéed vegetable and rice lightly drizzled with sesame oil.


Recipe from


[[Instantpot]] [[Dals]] [[Indian recipes]]

Collard Greens Poricha Kootu