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July 10, 2013

Ponnaganti Aaku Senagapappu Fry / Water Amaranth Leaves & Bengal Gram Stir Fry


Ponnaganti Aaku Senagapappu Koora / Water Amaranth Leaves Chana Dal Curry:
 
Ingredients: 

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

For seasoning:
 
Dried Red Chillies : 4
Mustard Seeds: 1/2 tsp
Chana Dal : 1/2 tsp
Urad Dal : 1/2 tsp

Oil: 1 tbsp

Method:

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 :

15 comments:

  1. Healthy and delicious stir fry. Adding pressure cooked channa dhal makes it different from my version. :)

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  2. This is such a healthy & tasty spinach.. Love that stir fry !!

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  3. love the clicks and yummy stir fry

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  4. Delicious and mouthwatering fry.
    Deepa

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  5. Yummy stir fry..love the green color.

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  6. Love the addition of dal here, healthy stir fry.

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  7. Very very mouthwatering n delicious.. super clicks...

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  8. Something new to me, never tried this combo. The tempting pics are making me hungry, will try it definitely.

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  9. Yummy dish with beautiful pics,Tempted to try :)

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  10. I heard Water Amaranth Leaves but never tried. This looks delicious!

    ReplyDelete

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