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