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.
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| 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
Very very mouthwatering n delicious.. super clicks…
Something new to me, never tried this combo. The tempting pics are making me hungry, will try it definitely.
Yummy dish with beautiful pics,Tempted to try 🙂
VEry simple and comforting.
I heard Water Amaranth Leaves but never tried. This looks delicious!