Amaranthus Moongdal fry(Thota kura Pesarapappu fry)

Ingredients:

1) Amaranthus (Thotakura ) = 4 Cups.
2) Salt = Acc to taste.
3) Moog Dal (Pesara Pappu) 1/4 Cup (Soak in a cup of water for 10min)..
4) Green Chillies (Pachi Mirapakayalu)= 3-4 Pieces.
5) Garlic= 9-10 Flakes (Velli vulli).
6) Oil = 2 Tbl Spoon.
7) Urad Dal (Minapappu) = 1/4 Spoon.
8) Mustard seeds (Avallu) =1/4 Spoon.
9) Cumin Seeds (Jeelakarra) = 1/4 Spoon.
10) Red Chillies (Endu Mirapakayalu) = 1 Piece.
11) Curry Leaves (Karivepaaku)= 1 Spring.
12) Asafoetida (Inguva) = 1 Pinch.
13) Dry Coconut Powder (Optional) = 1 Pinch.
14) Water = 2 Cups.

Method:

1) Wash Amaranthus leaves and drain water completely and finely chop amaranthus leaves.
2) Cook Amaranthus leaves and Moogdal by adding water and salt in a vessel.
3) If Moong dal becomes little soft then drain water and keep this aside. If there is any excess water left, squeeze and keep aside.
4) Take a small pan and heat 2 Table spoons of oil and fry Garlic, Green chillies then add mustard seeds. When mustard seeds starts spluttering add Urad dal, Cumin Seeds, Red chillies, Curry Leaves and Inguva keep frying them until this turns to golden colour then add squeezed Amaranthus leaves and Moog dal
5) Fry them for a minute

We can add dry coconut powder for good taste while you fry.

Serve with Hot plain rice or Chapathi