Pressure cook amaranth with salt and 2 tablespoons of water for one whistle. Release pressure immediately.

Pressure cook moong dal with turmeric powder, salt, and 2 cups of water for 4 whistles. Allow pressure to release naturally.

Blend cumin seeds, black peppercorns, and grated coconut with 1/4 cup of water to make a coarse paste.

Stir cooked amaranth into the cooked moong dal.

Add the ground kootu masala into the moong dal and keerai mixture and stir well.

Check the salt and adjust taste accordingly and bring to a brisk boil.

Heat coconut oil in a pan over medium heat.

Add mustard seeds, cumin seeds, and urad dal. Allow them to crackle and the dal to turn golden brown.

Add curry leaves and turn off the heat.

Add the seasoning mixture to the Keerai Kootu and stir well.

Place the Keerai Kootu, which is still in the pressure cooker and give it a brisk boil.

Serve hot with rice and rasam.