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Ponaganti Aaku PesaraPappu Curry

Ponaganti pappu is a traditional Andhra dal recipe made using ponaganti leaves, also known as water amaranth or tender green amaranth leaves. Here's a simple recipe to prepare ponaganti pappu:

Ingredients:

• 1 cup moong dal
• 2 tbsp oil/ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2-3 dry red chilies
• 1 cup chopped ponaganti leaves (water amaranth)
• 2-3 green chilies
• 1 tsp Ginger Garlic Paste
• 1 small onion, finely chopped
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tsp chili powder

Instructions:

1. Wash the moong dal thoroughly and keep aside now wash and chop ponaganti leaves and keep aside.
2. In a pan, heat oil or ghee for tempering. Add mustard seeds and let them splutter. Then, add cumin seeds and let them crackle.
3. Add dry red chilies, Sauté for a few seconds until fragrant.
4. Add chopped onions and green chilies. Sauté until the onions turn translucent.
5. Add ginger garlic paste cook until raw flavor goes
6. Now Add the chopped ponaganti leaves to the pan sauté for few mins and cover the lid and cook on medium flame for few more mins
7. Now add moong dal along with turmeric powder, chili powder and salt. Mix well and cook for a few minutes until the leaves wilt and become tender.
8. Add the water to the pan. Mix everything well and let it simmer for 10-15 minutes, allowing the dal to cook and flavors to blend together.
9. Adjust the consistency of the dal by adding water if needed. Simmer for a couple more minutes.
10. Once done, remove from heat.
Your delicious ponaganti pappu is ready to be served! Enjoy it with steamed rice and a dollop of ghee.
Note: You can adjust the spice level according to your preference by varying the number of green chilies used in the recipe.

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