PONAGANTI AKKU KANDI PAPU FRY

WATER AMARANTH AND SPLIT DAL/PONAGANTI AKKU KANDI PAPU FRY

INGREDIENTS

Kandi pappu – ½ cup – ¾ cooked with turmeric and asafetida a pinch each,

Water amaranth/ponaganti akku – 1 cup – cleaned and finely chopped,

Onion – 1 – chopped,

Dry red chili – 3 – broken into 2,

Crushed garlic cloves – 5,

Chana dal – ½ tsp,

Mustard seeds – ¼ tsp,

Salt to taste,

Oil – 2 tsp,

Turmeric powder – a pinch,

METHOD

Heat oil in a kadai, when the oil is heated add mustard seeds, when they start crackling, add chana dal and chopped onion,

When the onion turn slightly golden brown add red chili and crushed garlic, sauté and add chopped and cleaned ponaganti akku to it and mix well,

Saute for some time, now add turmeric powder and salt and mix well,

Cook on a low flame with covered lid for a minute,

Then add the 3/4th cooked kandi pappu to it along with the water a
And cook with covered lid till the water in it evaporates,

Serve with hot white rice and ghee or with roti,

Ponaganti akku/water amaranth is very good for eyes, and it has iron content in it.