Ponnaganti/water amaranth and pesarapappu(moong dal) curry

Ingredients

• Pesara papu 1/2 cup
• Onion 1 chopped
• Green chillies 2 slited
• Turmeric powder 1/2 tablespoon
• Red chilly powder 1/4 tablespoon
• Salt to taste

Tempering/Seasoning:

• Mustard seeds 1/4 tablespoon
• Udad dal 1/4 tablespoon
• Cumin seeds 1/4 tablespoon
• Red chilly dry 1 broken into pcs
• Curry leaves
• Oil 2 tablespoons

Preparation

• Soak moong dal for 1 hour.
• Pluck water amaranth leaves from the stems and wash thoroughly.
• Chop them and soak in the water until use.
• Heat oil and add all the tempering ingredients.
• Add onions and green chillies.Saute till onions are fried.
• Then add the leaves and soaked moong dal.
• Add turmeric powder and salt and mix well.
• Cover and cook until water dries.
• Once the water is dried add the red chilly powder and saute for a while.
• Serve as a side dish to rice.

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