Manathakkali paruppu masiyal / 'Solanum nigrum' in dhal gravy

We have a small garden in our balcony. One day we were surprised to see the manathakkali plant coming on its own. We just left it as it is to become little bigger and then we use it to prepare this masiyal. I love this kind of preparation of green-leaves and will never miss preparing this. I heard my mom saying, this heals the ulcer.

Items required:

Manathakali leaves - 1 bunch. Clean it nicely and cut into thin pieces
Tomato - 1, cut into small pieces
Moong Dhal / Paasi Paruppu - 4 tablespoon
green chilly  - 2 nos, slit into 2 halves.
Mustard seeds, Jeera - 1 teaspoon
Hing / perungayam - a pinch
Salt
Oil for seasoning

Method:

Put the cut manathakkali leaves, moong dhal, tomato pieces, chilly in a pressure cooker and add required amount of water. Close the lid and pressure cook it for 6 whistles.

Once the steam is completely gone, open the lid and make sure no excess water is present. (you would be wondering about the toor dhal in the picture. Thats the remaining of the dhal i cooked for paruppu rasam, which i added to it too)

Heat oil in a kadai and add red chilly and mustard seeds to it. Once they start to split, add a pinch of hing and Jeera to it. Add the cooked manathakkali-dhal mix to the kadai. Add required amount of salt and turmeric powder to it.

Let all of these cook for few mins till the water is absorbed and the required consistency is reached. Switch off the flame and transfer it to a container.

This goes very well with hot rice with a spoon of ghee and papadams :) Try it and provide your valuable comments.