Ponnaganti Aaku Pesara Curry / Water Amaranth Leaves Moong Dal Porial
Print ThisIngredients
- 2 cups chopped Ponnaganti aaku/Water Amaranth Leaves
- 2 sp Moong Dal/Pesara Pappu
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- enough Salt
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Instructions
Wash and soak the moong dal in water for 10 to15 mins. After that heat oil in a pan add popu ingredients and fry. Once done add curry leaves and stir. Then add soaked moong dal and stir.
Pour 1/4 cup of water and cook on a medium heat until the moong dal is soft but not mushy.
Then add in amaranth leaves/ponnaganti aaku, turmeric powder and stir – cook for a while. Add enough salt and cook with a lid, stirring occasionally.
Once done add grated coconut, red chilli powder and mix everything well. Let it cook for a couple of mins without lid and transfer into a serving bowl. Now amaranth leaves moong dal curry/ponnaganti pesara curry is ready to serve.
