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Water Amaranth with Moong Dal

20 Nov

ponnaganti_pesarapappu
Ponnaganti Kura Pesarapappu

Ingredients:

Water Amaranth / Gudrisag 1 bunch
Moong Dal 1 cup
Garlic 5 pods
Green Chiles 3
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Broken Red Chiles 3
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Pluck leaves from each stem, wash and roughly chop water amaranth leaves.
Remove stems, wash and slice green chiles.
Peel and mash the garlic pods.

Wash and boil moong dal in enough water until just cooked.
Strain the cooked dal and keep aside.

Heat oil in a wok, add mashed garlic and all talimpu ingredients in order.
When dal changes color, add green chiles, water amaranth and salt.
Stir fry until water amaranth leaves wilt.
Then add cooked moong dal, turmeric powder and stir fry for a minute or two.
Serve hot with steamed rice.

Notes: Don’t overcook moong dal.