Ponnanganni green(Ponnanganni keerai) and mung dal

• Servings: 4
• Soaking time: 1 hours(minimum)
• Preparation time: 5 minutes.
• Frying time: 20 minutes.
• Total time: 25 minutes.

Today, I cooked the healthy combination dish with split mung dal (split green gram) and Poonnangani; is nice and delicious, indulge in goodness of protein and greens.

Ingredients:

• Poonnangani: 200 gm
• Onion: 1 no (medium)
• Ginger: 2”pieces
• Garlic: 2-3 flake
• Tomato: 1 no.
• Mung dal/split green gram: 50 gm
• Whole Red chilli: 2 no.
• Cumin seed: half teaspoon
• Chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Salt: half teaspoon (as per taste)
• Garam masala: ¼ teaspoon
• Butter: 10-20 gm (as per taste)
• Ghee/oil: 1 tablespoon

Preparation:

1. Soak Mung dal/split green gram for an hour.
2. Chop the tomato, onion, garlic and ginger into small pieces.

Method:

1. Take a fry pan. Heat oil and add cumin seed, whole red chilli and sputter it for few seconds; add Chopped onion, garlic and ginger and fry it till it turns transparent (3-5 minutes).
2. Add tomato, fry till it become soft; add mung dal, fry it 2-3 minutes, add Poonnangani and stir fry  for couple of minutes, it will change the colour and starts shrinking.
3. Add salt, red chilli powder, coriander powder and turmeric powder; cover it on medium flame till it is done and soft (about 6-7 minutes). Stir occasionally.
4. Finish off with Garam masala powder and butter; put off the flame. Transfer into serving bowl.
5. Serve hot or warm with chapatti or paratha.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Ponnanganni green(Ponnanganni keerai) and mung dal by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.