Water Amaranth Leaves Dal

2 Dec

Ponnaganti Kura Kandipappu Podipappu


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


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, wash and roughly chop water amaranth leaves.
Remove stems, wash and slice green chiles.
Peel and lightly mash garlic pods.

Wash toor dal under water thoroughly.
In a small sauce pan, cook toor dal in 2 – 3 cups of water until just cooked.
Strain excess water from cooked toor dal if needed.

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 toor dal, turmeric powder and stir fry for a minute or two.
Serve hot with steamed rice.

Notes: Don’t overcook toor dal.

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