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Sunday, 9 May 2021

purslane mango toor dal | gangavalli kura mamidikaya pappu

purslane mango toor dal | గంగవల్లి కూర మామిడికాయ పప్పు | कुल्फा आम की दाल | special desi recipes


When we think of comfort good food one of our most loved preparation that comes to mind is delicious dal. When this delicious dal blends the goodness of purslane leaves and the tangy flavor of mangoes is a fine example of mixing health and flavor. Check out the recipe below for the most comfortable, easy, healthy and tasty purslane leaves ( gangavalli kura ) mango dal recipe.

purslane mango toor dal special desi recipes



Purslane leaves also called gangavalli Kura or gangabayala Kura. Gangavalli Kura is believed to have medicinal properties and acts as a coolant. Purslane is a dark green leafy vegetable, with board leaf weed. All the parts of the plant-the leaves, stems, flowers, and seeds are used in various domains. It contains very high levels of omega- 3 fatty acids, and all the vital amounts of fiber, essential vitamins like A, C, D, and B family Vitamins, iron, magnesium, calcium, manganese, potassium, and copper. One of the most significant benefits of purslane is that it helps in losing weight.

For this recipe I used purslane leaves, even one can use the palak ( spinach ) leaves for this recipe. Clean and wash the purslane leaves well, then chop and add this to the pressure cooker. Clean and soak the toor and chana dal. I used chana dal, in this recipe to make the dish more tasty and delicious. The use of chana dal in the recipe makes the dish look delightful. As toor dal becomes mash after cooking but, chana dal will not mash completely. Try this recipe by adding the chana dal and taste the recipe. Surely, this makes you add Pressure cook all the ingredients, and then add the tadka. Purslane mango dal is incomplete without this tadka. Tadka is the important step in this recipe by giving the garlic touch to the tadka.


Video Recipe Of Purslane Mango Toor Dal


Ingredients:

  • Toor Dal - 1 Cup Or 150 g
  • Chana Dal - 2 Tbsps.
  • Purslane Leaves - 3 Cups Or 3 Bunches
  • Onions - 1
  • Green Chillies - 4
  • Red Chilli Powder - 1 1/2 Tbsps.
  • Turmeric Powder - 1/4th Tsp.
  • Cumin Seeds - 1 Tsp.
  • Oil - 2 Tbsps.
  • Ginger Garlic Paste - 1/2 Tbsp.
  • Water - 2 1/2 Cups
  • Extra Water - 1/2 Cup
  • Coriander Leaves
Tempering Ingredients:

  • Butter - 4 Tbsps. Or 4 Cubes
  • Mustard Seeds - 1/2 Tsp.
  • Cumin Seeds - 1 Tsp.
  • Dry Red Chillies - 4
  • Curry Leaves
  • Crushed Garlic - 1 1/2 Tbsps.
  • Turmeric Powder - 1/4th Tsp.
Preparation:
  • In a bowl, add toor dal and chana dal.
  • Add water and rinse well, then remove water and soak the cleaned dal for about 15 minutes
  • In a Pressure cooker add the soaked dal, purslane leaves, red chili powder, cumin seeds, oil, onions, green chilies, ginger-garlic paste, and turmeric powder
  • Add water and mix well.
  • Bring to boil and then close and pressure cook for 3 whistles.
  • In another pan add butter along with mustard seeds, cumin seeds, and red chilies.
  • Mix well till the butter melts.
  • Then add curry leaves, crushed garlic, and saute till it releases aroma.
  • Then add turmeric powder and mix this tempering into the pressure-cooked dal.
  • Add water and mix well.
  • Close and simmer for about 5 minutes, then finally add coriander leaves and cumin powder.
purslane mango toor dal specialdesirecipes

Detail Photo Recipe Of Purslane Mango Toor Dal

  • In a bowl, add toor dal and chana dal.
  • Add water and rinse well, then remove water and soak the cleaned dal for about 15 minutes





  • In a Pressure cooker add the soaked dal, purslane leaves, red chili powder, cumin seeds, oil, onions, green chilies, ginger-garlic paste, and turmeric powder
  • Add water and mix well.













  • Bring to boil and then close and pressure cook for 3 whistles.



  • In another pan add butter along with mustard seeds, cumin seeds, and red chilies.
  • Mix well till the butter melts.




  • Then add curry leaves, crushed garlic, and saute till it releases aroma.
  • Then add turmeric powder and mix this tempering into the pressure-cooked dal.








  • Add water and mix well.
  • Close and simmer for about 5 minutes, then finally add coriander leaves and cumin powder.









gangavalli kura mamidikaaya pappu



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