Soak yellow moong dal for 2 hours.

Drain the soaked moong dal.

Place chopped agathi keerai and soaked moong dal into a pressure cooker.

Add 2-3 tablespoons of water and salt to the pressure cooker.

Pressure cook until you hear a couple of whistles.

Turn off the heat and allow the pressure to release naturally.

Heat oil in a pan.

Add mustard seeds, cumin seeds, red chillies, and asafoetida. Allow them to crackle.

Add the steamed agathi keerai and moong dal to the pan.

Add coconut, jaggery, and salt to taste.

Stir gently to combine the ingredients for a couple of minutes.

Check the salt and spice levels and adjust to suit your taste.

Turn off the heat and transfer to a serving bowl and serve.