Ponnaganti Aaku / Water Amaranth Leaves & Toor Dal Podi Kura

Ingredients :

• 2 Bunches Ponnaganti Aaku
• 1/4 Cup Toor Dal / Kandi Pappu
• 1 pinch turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/4 sp Cumin seeds
• 1 Red Chilli crocked
• Curry leaves
• 2 sp Oil

Preparation :

• Clean and pluck ponnaganti aaku from the stems and wash throughly.
• Chop them into small pieces & keep aside.
• Wash and half cook toor dal and strain.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Add curry leaves, chapped ponnaganti aaku and stir well.
• Sprinkle little water & add salt, turmeric powder & mix well.
• Cover and cook until the ponnaganti leaves are soft.
• Once the leaves are soft add cooked toor dal and stir.
• And then add red chilli powder and stir well, fry for 4 or 5mins on low flame.
• After 5mins remove from the flame & transfer into a serving bowl.
• Ponnaganti & kandi pappu podi kura is ready to serve.