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Monday, 26 March 2018

Purslane Toor Dal | Kulfa Ki Katli | Gangavayala Kura Pappu

kulfa ki katli

Purslane Toor Dal | Kulfa Ki Katli | Gangavayala Kura Pappu

Purslane Toor Dal | Kulfa Ki Katli | Gangavayala Kura Pappu - With Detail Photo And Video Recipe. This Dal Curry Is One Of The Popular Dish In South Indian Home. Mostly Done With Raw Mango Especially During Mango Season And In Functions.The Recipe Can Also Do With Palak Leaves But, Doing With Kulfa | Purslane Leaves Gives Very Special Taste To The Recipe.

I Did This Dal Without Adding Raw Mango, Instead Added Tamarind Juice.One Can Easily Do This Dal With Tamarind Juice Without A Raw Mango.Both Tastes Superb.Before Cooking Any Leafy Vegetables One Should Wash Twice To Remove Impurities.

Wash Twice And Chop The Purslane Leaves. Add Everything To Presssure Cooker And Pressure Cook The Dal And Purslane leaves. One Can Add Even Tomatoes Into The Pressure Cooker Along With Purslane Leaves & Dal ( Depends On Time ). But Cooking Tomatoes Separately Gives Different Taste.

Finally I Want To Highlight Some Of My Recipes

Check Out My Video Recipe of Purslanne Toor Dal | Kulfa Ki Katli | Gangavayalakura Pappu


Ingredients:

  • Purslane Leaves | Kulfa | Gangavayalakura - 1 Big Bowl ( 3 Bunches ) / 180 g
  • Toor Dal | Kandi Pappu  - 1 Cup ( 150 g)
  • Tamarind - 40 g
  • Turmeric Powder - 2 Tsp.
  • Red Chilli Powder - 1 1/2 Tsps.
  • Salt - As Required
  • Oil - As Required
  • Mustard Seeds - 1/2 Tsp.
  • Cumin ( Jeera ) Seeds - 1/2 Tsp.
  • Fenugreek Seeds - 1/4 Tsp.
  • Dry Red Chillies - 2
  • Green Chillies - 3 Chopped
  • Onion - 1 Big Chopped
  • Curry Leaves
  • Crushed Garlic - 1 Tbsp.
  • Tomatoes - 3 Chopped
  • Coriander Leaves

Preparation:

  • Firstly Clean And Soak Tamarind For About 30 Minutes Before.
  • Clean Toor Dal  And Remove Water.
  • In Pressure Cooker, Add Cleaned Toor Dal, Purslane Leaves, Turmeric Powder, Salt, Red Chilli Powder, Oil & Water.
  • Pressure Cook The Dal And Purslane Leaves For 2 Whistles Or Depends On Brand Of Pressure Cooker.
  • Wait Till All The Pressure Leaves.
  • Meanwhile In Pan Add Oil, Mustard Seeds, Cumin Seeds & Fenugreek Seeds.
  • Then Add Chopped Green Chillies And Red Chillies .
  • Saute For About 1 Minute.
  • Then Add Chopped Onions With Salt And Saute Till Onions Turns Light Brown Colour.
  • When Done Add Crushed Garlic,Turmeric Powder And Curry Leaves .
  • Saute Everything Very Well Till Garlic And Onions Turns Light Brown Colour.
  • When Done Add Chopped Tomatoes And Mix Well.
  • Close And Cook Till Tomatoes Becomes Soft And Mushy.
  • When Done, Extract Juice From Tamarind And Add.
  • Mix Well And Bring To Boil.
  • Boil & Cook For About 5 Minutes On Medium Flame.
  • Now Add The Cooked Dal And kulfa( Purslane Leaves ) And Mix Well.
  • Close And Cook For About 5 More Minutes.
  • Bring To Boil And Cook On Medium Flame.
  • Then Add Freshly Chopped Coriander Leaves And Mix Well.
  • That's it Hot Hot Purslane Dal | Kulfa ki Katli | Gangavayalakura Pappu. Is Ready To Serve. 

Step By Step Procedure With Detail Picture of Kulfa Ki Katli Recipe

  • Firstly Clean And Soak Tamarind For About 30 Minutes Before.





  • Clean Toor Dal  And Remove Water.



  • In Pressure Cooker, Add Cleaned Toor Dal, Purslane Leaves, Turmeric Powder, Salt, Red Chilli Powder, Oil & Water.










  • Pressure Cook The Dal And Purslane Leaves For 2 Whistles Or Depends On Brand Of Pressure Cooker.


  • Wait Till All The Pressure Leaves.
  • Meanwhile In Pan Add Oil, Mustard Seeds, Cumin Seeds & Fenugreek Seeds.



  • Then Add Chopped Green Chillies And Red Chillies .


  • Saute For About 1 Minute.

  • Then Add Chopped Onions With Salt And Saute For About 2 Minutes.



  • When Done Add Crushed Garlic,Turmeric Powder And Curry Leaves .



  • Saute Everything Very Well Till Garlic And Onions Turns Light Brown Colour.

  • When Done Add Chopped Tomatoes And Mix Well.


  • Close And Cook Till Tomatoes Becomes Soft And Mushy.

  • When Done, Extract Juice From Tamarind And Add.


  • Mix Well And Bring To Boil.


  • Boil & Cook For About 5 Minutes On Medium Flame.

  • Now Add The Cooked Dal And kulfa( Purslane Leaves ) And Mix Well.



  • Close And Cook For About 5 More Minutes.

  • Bring To Boil And Cook On Medium Flame.

  • Then Add Freshly Chopped Coriander Leaves And Mix Well.


  • That's it Hot Hot Purslane Dal | Kulfa ki Katli | Gangavayalakura Pappu. Is Ready To Serve.


Purslane Toor Dal | Kulfa Ki Katli | Gangavayalakura Pappu

gangavalli kura pappu


Quick Review:

Purslane Toor Dal | Kulfa Ki Katli | Gangavayala Kura Pappu Recipe
Ingredients
  • Purslane Leaves | Kulfa | Gangavayalakura - 1 Big Bowl ( 3 Bunches ) / 180 g
  • Toor Dal | Kandi Pappu  - 1 Cup ( 150 g)
  • Tamarind - 40 g
  • Turmeric Powder - 2 Tsp.
  • Red Chilli Powder - 1 1/2 Tsps.
  • Salt - As Required
  • Oil - As Required
  • Mustard Seeds - 1/2 Tsp.
  • Cumin ( Jeera ) Seeds - 1/2 Tsp.
  • Fenugreek Seeds - 1/4 Tsp.
  • Dry Red Chillies - 2
  • Green Chillies - 3 Chopped
  • Onion - 1 Big Chopped
  • Curry Leaves
  • Crushed Garlic - 1 Tbsp.
  • Tomatoes - 3 Chopped
  • Coriander Leaves
Preparation
  • Firstly Clean And Soak Tamarind For About 30 Minutes Before.
  • Clean Toor Dal  And Remove Water.
  • In Pressure Cooker, Add Cleaned Toor Dal, Purslane Leaves, Turmeric Powder, Salt, Red Chilli Powder, Oil & Water.
  • Pressure Cook The Dal And Purslane Leaves For 2 Whistles Or Depends On Brand Of Pressure Cooker.
  • Wait Till All The Pressure Leaves.
  • Meanwhile In Pan Add Oil, Mustard Seeds, Cumin Seeds & Fenugreek Seeds.
  • Then Add Chopped Green Chillies And Red Chillies .
  • Saute For About 1 Minute.
  • Then Add Chopped Onions With Salt And Saute Till Onions Turns Light Brown Colour.
  • When Done Add Crushed Garlic,Turmeric Powder And Curry Leaves .
  • Saute Everything Very Well Till Garlic And Onions Turns Light Brown Colour.
  • When Done Add Chopped Tomatoes And Mix Well.
  • Close And Cook Till Tomatoes Becomes Soft And Mushy.
  • When Done, Extract Juice From Tamarind And Add.
  • Mix Well And Bring To Boil.
  • Boil & Cook For About 5 Minutes On Medium Flame.
  • Now Add The Cooked Dal And kulfa( Purslane Leaves ) And Mix Well.
  • Close And Cook For About 5 More Minutes.
  • Bring To Boil And Cook On Medium Flame.
  • Then Add Freshly Chopped Coriander Leaves And Mix Well.
  • That's it Hot Hot Purslane Dal | Kulfa ki Katli | Gangavayalakura Pappu. Is Ready To Serve. 

Notes:

  • Soak Tamarind 30 Minutes Before Cooking To Extract Juice.
  • If You Want The Dal To Cook Fast, Soak Toor Dal 30 Minutes Before Cooking And Don't Add Salt While Pressure Cooking.
  • Spices As Per Your Taste.
  • Tamarind Sourness As Per Your Taste.

Benefits :

  • Improves Heart Health As It Contains Omega-3 Fatty Acids.
  • Reduces Bad Cholesterol Levels.
  • High Dietary Fiber With Low Calories Helps To Reduce Weight.
  • As It Contains Vitamin A, Helps To Treat Various Skin Diseases.
  • As It Contains Iron, Calcium, Magnesium And Manganese Helps To Strengthen The Bones.

Grab Amazing Benefits From This Recipe


1 comment:

Ritesh sharma said...

Wow! a very unique recipe, will try this soon.
Thanks for sharing.
toor dal online purchase
toor dal online shopping
rentio toor dal

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