Ponnagantikoora Pappu (Dal) - Water Amaranth in Lentils - Andhra Food


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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014




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Recipe Text


Ingredients:

    • Pigeon Peas – 60gms
    • Ponnaganti Koora Leaves – 35gms (Alternanthera Sessilis Or Water Amaranth)
    • Red chili Powder – 1/2tsp
    • Turmeric Powder – 1/8tsp
    • Salt – To Taste
    • Black Gram – 1tsp
    • Mustard Seeds – 1/2tsp
    • Cumin Seeds – 1/2tsp
    • Asafoetida – 1/8tsp
    • Oil – 3tsps



    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Preparations:

    Pluck the leaves of the green leafy vegetable. Use only the leaves and discard the stems of the leafy vegetable. Pluck leaves and measure 35gms.

    Take dal into a pressure pan and wash it well. Add water to the washed dal and soak for 30 minutes. After 30 minutes cover the pressure pan with lid and cook. After first whistle cook on low flame for 5 minutes and switch off the flame. Cool the pressure cooker normally and remove the lid.

    Wash the leaves in a bowl of water. Repeat washing two to three times to ensure all dirt is removed from the leaves. Chop the washed leaves finely and add them to a microwave safe bowl. Add 10ml water to the chopped leaves and place this bowl in microwave oven. Cook on high power for 1 1/2minutes and allow 30 seconds standing time before removing the bowl from oven.

    Method:

    Heat a pan and add oil to it. While the oil is getting heated up place the pressure pan on another burner and cook the dal. When oil is hot add black gram & fry stirring till the seeds start changing color. Then add mustard seeds and cumin seeds and fry till the seeds crackle fully. Then add asafoetida and cooked leaves. Mix all well and add this seasoning to the cooking dal and add red chili powder, turmeric powder and salt. Mix all well. Add water (20ml) to get the desired consistency. Cover & cook on low flame for one minute to get the flavors mixed. Remove lid and mix the dal well and transfer to a serving bowl. Serve hot with plain rice.

    Points to Remember:

    Soaking the dal for 30 minutes takes less time to cook—energy saving!!!

    Only leaves of this green leafy vegetable are used in the recipe. All family members sitting & chatting together pluck the leaves of this vegetable to ease the work. Besides plucking the leaves, this recipe takes less time to prepare.

    Cooking or/and frying the green leafy vegetable for long time removes all the vital nutrients. Never overcook the greens.

    While frying the seasoning first add black gram which relatively takes longer time to change color and get fried. While the black gram starts to change color add mustard seeds followed by cumin seeds. Fry the seasoning till the mustard seeds crackle fully. Half cooked mustard seeds will not give taste to the dish. 

    By the time mustard seeds crackle fully, black gram changes color to brown giving the seasoning its taste and crunch. Serve curd chilies, vadiyalu or any pickle as accompaniments to this dal rice combination.

    Enjoy !!!!!!!!!!!!!!
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