Thursday, August 26, 2010

Purslane Leaves Dal(Gangavalli /Gangabayala/Gangapayala AakuKura Pappu)

I like most of Dals Cooking with Leafy Vegetables.So every time cooking the dals with Spinach & Methi,I got bored and My Husband Came to Know one new Leafy Vegetable from his friend and he got it from the Vegetable Market i.e; "Gangavalli" Leafy Vegetable.So friends I tried it for Cooking along with Dal and it tastes Good .So friends, you also go through my recipe.

  • Kandipappu/Toor dal-1 cup
  • Water-2 1/2 cups
  • Purslane leaves-1 bunch
  • Red chillipowder-1tsp
  • Salt to taste
  • Turmeric-a pinch
  • Green chillies-2 no chopped
  • Onion-1 small size cut in to small cubes
  • Tamarind-2 curryleaves size or (You can extract juice about 1tsp)
  • Mustard seeds-
  • Cumin seeds-
  • Red Chillies dried-2(splits)
  • Curryleaves-4
  • Oil-1tbsp
  • Hing- apinch
Cooking Process:
  • Remove the Purslane Leaves from the bunch and wash it .
  • Chop the leaves and keep it a side.
  • Take a pressure Cooker and add the Dal and clean it twice and add water.
  • Now add little turmeric,Greenchillies,Onion,Purslane Leaves,and Tamarind on the top of the dal and close the Lid with a Whistle on the Top .
  • Keep cooking the Dal for 4 whistles .
  • Once the pressure goes down ,remove the lid and keep it under a lowflame.
  • Mash the dal with a 'Pappu Gutthi'or back of the Laddle to become Pappu soft.
  • Add salt,Redchilly powder to the Dal and cook it for 3mins till it bubbles out.
  • Meanwhile,Take a pan for seasoning .
  • Heat oil in it and add Mustard ,Cumin seeds,Red chillies,Curryleaves and Hing.
  • Add this seasoning to the Dal and allow it on the stove for 1min and turn off the gas.
  • Serve it in to a bowl and it tastes good combination with Rice and Roti.

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