• Skip to main content
  • Skip to primary sidebar

Blend with Spices logo

  • Home
  • Recipe Index
  • Eggless Baking
  • Curries
  • Sweets
  • Breakfast
  • Snacks
  • Chutney
  • Festival Recipes
    • Diwali Sweets Recipes
    • Ganesh Chaturthi Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Festival Recipes
  • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Curry Recipes » Ponnaganti Aaku Senagapappu Fry / Water Amaranth Leaves & Bengal Gram Stir Fry

    Last Updated: July 17, 2020 | First Published on: July 10, 2013 by Hari Chandana Ponnaluri

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

    7 shares

     

    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: ¼ cup
    Turmeric Powder : ¼ tsp
    Salt to taste

    For seasoning:

    Dried Red Chillies : 4
    Mustard Seeds: ½ tsp
    Chana Dal : ½ tsp
    Urad Dal : ½ 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 :

    • Palak Paneer Bhurji
    • Carrot Methi Curry 
    • Palak Toor Dal Fry 
    • Gongura Pulusu Koora 
    • Spinach Plantain Curry 
    • Corn Amaranth Pakora 

     

    7 shares

    Filed Under: Curry Recipes, Uncategorized Tagged With: chanadal, drycurry

    Reader Interactions

    Comments

    1. divya says

      July 11, 2013 at 2:14 pm

      Very very mouthwatering n delicious.. super clicks…

      Reply
    2. Chitrangada says

      July 11, 2013 at 2:15 pm

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

      Reply
    3. Harini M says

      July 11, 2013 at 5:01 pm

      Yummy dish with beautiful pics,Tempted to try 🙂

      Reply
    4. Srimathi Mani says

      July 12, 2013 at 3:14 pm

      VEry simple and comforting.

      Reply
    5. Nami | Just One Cookbook says

      July 13, 2013 at 11:59 pm

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

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

    Join 270K+ Followers!

    Search for Recipes

    Recent Recipes

    Footer

    About

    • Privacy Policy

    Don’t Miss A Recipe!

    Subscribe to our mailing list

    Contact

    • Contact

    Copyright © 2020 Blend with Spices