Gangavalli Kura Pappu -- Dal with Purslane

Purslane or gangavalli kura is one of the super greens that grows during summer. Soft, succulent purslane leafy vegetable is low in calories, rich in omega -3 fatty acids, rich in dietary fibers. It is an excellent source of Vitamin A, C and B. It is also rich source of minerals like iron, calcium and potassium.  It can be cooked alone or combine it with raw mango.

Preparation Time: 10 mins 
Cooking Time: 20 mins 
Recipe Cuisine: Andhra, South India
Recipe Category: Dal
Serves: 6

Ingredients:

• Pigeon Peas/Toor Dal - 1 cup
• Purslane/Gangavalli kura - 2 bunches or 1 and 1/2 cup
• Onion - 1
• Garlic - 5 to 8 pods
• Green Chillies - 1
• Turmeric Powder - 1 tsp
• Salt - to taste
• Red Chilli Powder - 2 tsp
• Tamarind Juice - 1/2 cup

For Tadka:

• Oil - 1 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Red Chilli - 1 
• Curry Leaves - 5 to 8

Procedure:

1. Chop the gangavalli kura. Wash it thoroughly twice as it contains lot of mud on it.
2. Slice onion in length wise. 
3. Cut green chilli. 
4. Peel the skin of garlic pods.  
5. Pressure cook toor dal for three whistles. Without mashing keep it aside. 
6. Heat oil in a thick bottomed vessel, add all ingredients under 'For Tadka'.
7. When start spluttering add garlic, onion and green chilies. Fry for two minutes. 
8. Add the leafy veggie and fry till it becomes mushy. 
9. Add salt and turmeric powder. Mix well. Allow this to cook for two minutes. Add tamarind juice. 
10. Once onions and the vegetable cooked completely, add cooked toor dal and mix it well.
11. Add red chilli powder and mix it well. Allow this to cook for two to three more minutes. 
12. Serve it with hot piping rice roti.