Water Amaranth Curry/Ponnaganti Kura

Prep Time: 35min
Cook Time: 25min
Total Time: 1hr 
Yield: 4-5 Servings

Ingredients

2 Medium Sized Onions, finely chopped

2 Cups Ponnaganti Leaves/Water Amaranth, tightly packed

1/4 Cup Chana Dal (Chanaga Pappu); soak in water for half an hour

Salt to Taste

1 Tspn Red Chilli Powder

1/8 Tspn Turmeric Powder

1/2 Tspn Gingergarlic Paste

1/2 Cup Water or add as needed

Few Curry Leaves (optional)

1 Tblspn Cilantro(Kothmir) Leaves, chopped

1 Tblspn Mint(Pudina) Leaves

1 1/2 Tblspn Oil

Directions

• Wash Ponnaganti leaves under running water & drain. Keep aside.
• Heat oil in a sauce pan on a medium flame; add chopped onions & fry until they turn translucent. 

• Add gingergarlic paste, turmeric powder & saute for a minute.

• Add curry leaves, coriander leaves, mint leaves & saute for a minute.

• Now add soaked chana dal(before adding chana dal drain water completely) & mix everything well. Saute for 2-3 minutes.

• Add washed ponnaganti leaves & mix everything well. Cook for 3-5 minutes.

• Add red chilli powder, salt & saute for 1-2 minutes.

• Add water & mix everything well. Cover with a lid & cook for 10-15 minutes or until chana dal turns soft. Turn off the flame.

• Serve hot with rice or roti.