THOTAKURA PESARAPAPPU FRY / AMARANTH LEAVES MOONG DAL FRY



THOTAKURA PESARAPAPPU FRY / AMARANTH LEAVES MOONG DAL FRY

  • 5 CUPS THOTAKURA/AMARANTH (WELL CHOPPED)
  • 1 CUP PESARAPAPPU/MOONG DAL
  • 4 GREEN CHILLIES (WELL SLICED)
  • 3 RED CHILLIES
  • 1 ONION (WELL CHOPPED)
  • 1 tbsp RED CHILLY POWDER
  • 1/2 tea spoon TURMERIC POWDER
  • 1/2 tea spoon CHANA DAL
  • 1/2 tea spoon URAD DAL
  • 1/2 tea spoon MUSTARD SEEDS
  • 1/2 tea spoon JEERA/CUMIN SEEDS
  • 3 tbsp OIL
  • SALT (PER TASTE)
  1. Wash and chop Thotakura/Amaranth leaves well in water and keep it aside and wash Pesarapappu/Moongdal during a water and soak in water for six minutes and drain it and keep aside.

    Now take a Pan and add oil and warmth during a low flame and add Cumin seeds,Mustard seeds ,Urad Dal,Chana Dal and Red chillis and fry itfor few seconds and now add chopped onions ,sliced green chillies and wellsoaked moongdal and stir it for a short time until the Onion becames light brownish.

    Now add well chopped Thotakura/Amaranth leaves ,red chilli powder,turmeric powder and mix/saute it and canopy it for a short time and cook it for jiffy and add salt and stir it for couple of minutes until it cooks well. Finally serve it with a Hot rice.

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