Ponnaganti Aaku Senagapappu Koora / Water Amaranth Leaves Chana Dal Curry:
Water Amaranth Leaves / Dwarf copperleaf / Ponnangannai Keerai: 4 cups, chopped
Chana Dal / Split Bengal Gram: 1/4 cup
Turmeric Powder : 1/4 tsp
Salt to taste
Dried Red Chillies : 4
Mustard Seeds: 1/2 tsp
Chana Dal : 1/2 tsp
Urad Dal : 1/2 tsp
Oil: 1 tbsp
1.Put the rinsed chana dal in a pressure cooker and sprinkle with a handful of water.
2. Pressure cook it for 3 - 4 whistles. The important thing for this recipe is the dal should not be overcooked.
|Ponnaganti Fry, dal and soft jowar roti|
3. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and urad and fry until lentils are golden color. Add the broken red chillies to it and fry for a couple of seconds.
4. Then add the washed and wet leaves, salt and turmeric powder. Mix well and cover with a lid. Let it cook completely.
5. Now add the cooked chana dal and combine well. fry for a couple of minutes and switch off the flame. Serve hot with rice or roti.
Check out other recipes with greens :
- Palak Paneer Bhurji
- Carrot Methi Curry
- Palak Toor Dal Fry
- Gongura Pulusu Koora
- Spinach Plantain Curry
- Corn Amaranth Pakora