Monday, June 13, 2016

Ponnanganni Keerai Masiyal ~ Day 137

Ponnanganni is a highly nutritious and medicinal green widely used in Southern India.   It is believed that with a regular consumption of this green improves glow of the skin and eyesight.  It is known as Gudrisag in Hindi, Ponnganti koora in Telugu, Honganne in Kannada, and Koypa in Marathi.

Preparation time: 10 minutes + 1-hour for soaking the dal
Cooking time: 20 minutes
Serves: 4

  • Ponnanganni keerai / Sessile Joyweed - 1 bunch or 2 cups, stemed, washed and finely chopped
  • Moong dal / Split green gram - 1/2 cup
  • Oil - 2 tsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1 tsp
  • Black peppercorn - 2 tsp, crushed
  • Turmeric powder - 1/4 tsp
  • Asafoetida - a pinch
  • Salt - to taste

  1. Wash and soak the moong dal in 1 and 1 /2 cups of water for 1-hour.
  2. Heat oil in a deep skillet and splutter mustard seeds.  Add the urad dal, cumin seeds, crushed pepper, and asafoetida.  Fry until the dal turns golden brown, about 30 seconds.
  3. Add the soaked moong dal along with the water.  Add turmeric powder and mix well.  Cover and cook until the dal is soft but not mushy, about 75% done.  
  4. Now add the chopped greens along with salt.  Add 1/2 cup of water and cook for 10 minutes on a low heat.
  5. Serve hot with steamed rice and a dollop of ghee.

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