Gongura Khichdi and Gongura Chutney

I am pretty lazy when it comes to cooking separate dishes, and mixing them later. So, instead of cooking rice and the gongura dal separately, I chose the easy way out and prepared the khichdi instead. Comes close to the mixed thing. I don't add too much Masala because it takes away from the natural taste of the leaf.

Veggies:
Gongura leaves (no clue about what they are called in English): Peeled from around half a big bunch.
Onions: One large cut to medium sized slices
Masala:
Mustard seeds (rai) : 1 tsp
Zeera (cumin): 1 tsp
Haldi (turmeric) : 1/2 tsp
Hing (Asafetida) : A pinch
Groundunts (optional): 4-5
Red chilli powder: To taste
Salt: To taste

Rice: 1 cup (washed)
Tur dal: 1/4 cup (washed)
Water: 41/2 cups
Oil: 1-2 tsp

Procedure
Boil the leaves in water for 2-3 minutes. Cool and grind them to a paste.
Heat oil in the pressure cooker. Add the rai and zeera. After they stop spluttering, add the Hing and groundnuts and saute for some time. Add the onions and saute till golden brown. Add the Gongura paste and stir fry for 2 minutes stirring constantly. Add haldi, salt, red-chilli powder and stir for a minute. Add the rice, dal, and water. Cover the cooker and wait for around 7-8 whistles.
After the cooker has cooled down, remove the lid, and top the dish with ghee.
Served best with paapads and raaitha.

Gongura Chutney:
Veggies;
Gongura (half a bunch - boiled, cooled and pureed in a mixer)
Onion: 1 large cut medium sized
Green chillies: 2-3 depending on the variety
Masala:
Rai (mustard seeds): 1 tsp
zeera (cumin seeds) 1tsp
Haldi (turmeric) : 1 tsp
Hing (Asafetida): 1 pinch
Channna dal: 1 tsp
Groundnuts : 4-5
Sesame seeds: 1/2 tsp
Fenugreek seeds: 1/4 tsp
Oil: 1 tbsp

Procedure:
Heat oil. Add the rai, and zeera, and wait till they stop spluttering. Add the methi and sesame seeds and saute for thirty seconds. Add the channa dal, and groundnuts and wait till they turn golden brown. Add the haldi and hing and saute for thirty seconds on a low flame. Add the onions and chillies. Wait till the onions turn golden brown. Add the gongura paste and stir the mixture till most of the water is gone.

Served best with rice and ghee (clarified butter)