Gangavayala kura Pappu(Purslane leaves Lentil curry)

Gangavayala kura Pappu(Purslane leaves Dal)

Gangavayala kura Pappu(Purslane)

Ingredients:

1. Toor Dal(Pigeon pea) -1/2 cup-100Grams
2. Gangavayala kura (Purslane) -1bunch (1 cup after chopping)
3. Tamarind - 1 inch.(can be replaced with sour Mango pieces)
4. Onion(optional)-1
5. Turmeric -1/2 teaspoon.

Tempering Ingredients:

1. Garlic cloves-6
2. Dry red chillies-3
3. Urad Dal(black split lentil)-1teaspoon.
4. Mustard seeds-1teaspoon.
5. Jeera(cumin)-1 teaspoon.
6. Green chillies -4 to 5(adjust according to taste).
7. Curry leaves-10 to11.
8. hing(asafoetida )-a pinch(optional).
9. Salt-1/2 a table spoon( according to taste).

Gangavayala kura Pappu(Purslane)

Procedure for cooking:

Clean Gangavayala kura (Purslane)  and soak in salt water about five minutes,wash thoroughly,remove from water and drain all the water.Chop it to one inch size.
Wash toor dal(Pigeon peas) for two or three times,add 2 cups of water,now add 1/2 a table spoon of oil,turmeric,
Gangavayala kura (Purslane),chopped onion,place washed tamarind in the middle and cook up to 3 or 4 whistles or until Dal becomes soft.

Gangavayala kura Pappu(Purslane leaves)

Tempering:

Add 1 table spoon of oil heat it.add mustard seeds,cumin,dry red chillies,urad dal,when they turn light brown add  crushed garlic,curry leaves,asafoetida .Let them change the colour to light brown.

Add  cooked Dal,add salt and cook for 3 more minutes.serve hot with rice and Ghee(optional).

Gangavayala kura Pappu(Purslane leaves)

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Vegetarian

indian dal recipes