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.

Ingredients:

• 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)

Seasoning:

• 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.