Poonnangani with whole mung (green gram)

• Servings: 4
• Soaking time: 5-6 hours.
• Preparation time: 2 minutes.
• Cooking time: 15 minutes.
• Total time: 17 minutes.

“A wholesome blend of home-grown poonnangani greens and whole mung; a taste of Tamil Nadu’s backyard freshness, straight from our Kudankulam garden.”

Food is your body fuel, without fuel your body wants to shut down; greens and proteins are must on a diet and  it is an important part of balanced diet. Poonnangani has incredible source of vitamins and minerals; delicious and healthy recipe…

“Poonnangani with whole mung (green gram)” is a simple yet nourishing South Indian dish made with fresh poonnangani greens and green gram, both rich in nutrients and full of earthy flavour.

Poonnangani, a common backyard green found in almost every household across Tamil Nadu, is known for its cooling and healing properties. When combined with wholesome mung beans, it creates a perfect balance of taste and health.

This home-grown produce from our garden reflects the essence of traditional Tamil cooking;  fresh, pure, and deeply rooted in nature. Lightly seasoned with coconut and mild spices, this dish not only comforts the soul but also celebrates the abundance of our land and the simplicity of village-style meals.

Ingredients:

• Poonnangani: 200 gm
• Onion: 1 no (medium)
• Ginger paste: 1 teaspoon
• Garlic paste: half teaspoon
• Whole Mung: 50 gm
• 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/ghee: 1-2 teaspoon
• Mustard oil: 1 tablespoon
• Coconut: 1 tablespoon

Preparation:

1. Soak Mung (green gram) for overnight or at least 4-5 hours.
2. Chop onion into small pieces.

Method:

1. Heat oil in a fry pan, add cumin, sputter it for few seconds; add Chopped onion, stir fry on high flame for couple of minutes.
2. Add mung dal; continue to fry  on medium flame for couple of minutes, add Poonnangani, after few minutes it will change the colour and start shrinking.
3. Add salt, red chilli, coriander and turmeric powders; continue to cook on medium flame  with lid on until done (Stir occasionally).
4. Finish off with Garam masala powder and ghee.
5. Put off the flame. Transfer into serving bowl.
6. Serve hot or warm with Chapatti or Dost Paratha.

   

   

   

   

   

   

   

   

   

   

Poonnangani with whole mung (green gram) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.