Ingredients:4 cups Ponnaganti leaves chopped finely
1/2 cup Toor dal
1/2 tsp Chilli Powder
3 Tbsp Coconut powder
3 Tbsp Peanut Powder
1 tsp Sugar/Grated Jaggery
Salt as per taste
2 tsp Seasoning Oil
2 tsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
1 tsp Jeera
1 Dry Red Chilli and
a pinch of Hing
In a covered sauce pan, boil the finely chopped ponnaganti leaves and Toor dal with sufficient water.
After the dal is just about cooked and the leaves look cooked too, drain the water and keep the water aside . This water is very nutritious and we can use vegitable stock. Upon cooling, squeeze out the excess water in the dal and ponnaganti leaves.In a separate sauce pan, add oil and the rest of seasoning and when it is done, add the squeezed out ponnaganti leaves + dal mixture. Fry it a little and add the rest of the powders (Coconut, peanut, chilli).
Add salt to taste and also the grated jaggery or sugar. Mix well and when the curry is dry enough, switch off the flame and the curry is ready to be served.serve with rice and ghee.
just add little salt to the water and pepper and offer it to kids or drink it yourself! Or this water can be added to rasam or sambar or dal.
Benefits of Ponnaganti Aku:
Vitamins,Minerals,Protein,Dietary Fiber and Amino Acids,Palatability,Disease Prevention,Immune Support, Grey Hair Prevention.
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