Ponnanganni green (Ponnanganni keerai) soup/dalsagga

• Servings: 3-4
• Preparation time: 10 minutes.
• Boiling time: 8-10 minutes.
• Cooking time: 2-3 minutes.
• Seasoning time:2 minutes.
• Total time: 25 minutes.

Home remedies for acidity; treats skin disease like eczema and improves skin tones and texture, considered having health benefits for the eyes, hair and skin.

Ingredients:

• Poonnangani leaf: 100-150 gm.
• Mung dal (split green gram): 50 gm.
• Ginger: 2” pieces
• Garlic: 3-4 flakes
• Green chilli: 2 no.
• Tomato: 1 no. (Medium size)
• Salt: half teaspoon
• Turmeric powder: ¼ teaspoon
• Lemon: 1 no.

For seasoning:

• Ghee (clarified butter): 1 tablespoon
• Cumin seed: half teaspoon

Preparation:

1. Wash and clean Poonnangani leaves, in running water for couple of times.
2. Chop roughly the Poonnangani leaves. Keep aside.
3. Chop roughly tomato, garlic, ginger and chilli, Keep aside.

Method:

1. Take a cooker; put Poonnangani leaves, Mung dal, tomato, green chili, ginger, and salt with a cup of water; bring to full cooking pressure, and then lower the flame for 1-2 minutes. Put off the flame and let it be cooed.
2. Take a mixer jar; put cooked material in it to make paste.
3. Add water if required, till the consistency of your choice is achieved.
4. Boil this paste for couple of minutes.
5. Now Poonnangani (Poonnangani keerai) soup/dalsagga is ready.

For seasoning:

1. In a small fry pan, heat a tablespoon ghee; add cumin, sputter for few seconds.
2. Spread this seasoning over dal/soup.
3. Yummy! Poonnangani (Poonnangani keerai) soup/dalsagga is ready to serve as soup, with a table spoon of steamed rice.
4. Or you can serve it in the main course meal.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Ponnanganni green (Ponnanganni keerai) soup/dalsagga by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.