July 10, 2013

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

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

For seasoning:
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 :


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

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

  3. love the clicks and yummy stir fry

  4. Delicious and mouthwatering fry.

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

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

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

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

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

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


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