Make Gangavalli Pappu-Purslane Dal with Toor Dal in an easy way.
Purslane is not a weed anymore. It is a super green.
Purslane is not a weed anymore. It is a super green.
Ingredients
1 cup of toor dal
1 big bunch of gangavalli/purslane
1 tomato
1 onion
a handful of cilantro/coriander leaves
1/4 tsp turmeric powder
1/ to 1 tsp red chili powder
1 tsp tamarind paste
salt
For Tempering
1 tbsp oil or ghee
5-6 garlic cloves
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing/asafoetida
a few curry leaves
1 cup of toor dal
1 big bunch of gangavalli/purslane
1 tomato
1 onion
a handful of cilantro/coriander leaves
1/4 tsp turmeric powder
1/ to 1 tsp red chili powder
1 tsp tamarind paste
salt
For Tempering
1 tbsp oil or ghee
5-6 garlic cloves
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing/asafoetida
a few curry leaves
Preparation
Wash and soak 1 cup of toor dal.
Wash purslane/gangavalli thoroughly. Then cut it finely along with stems.
Cut onion and tomato into small pieces.
Peel garlic.
Chop cilantro/coriander leaves finely.
Wash and soak 1 cup of toor dal.
Wash purslane/gangavalli thoroughly. Then cut it finely along with stems.
Cut onion and tomato into small pieces.
Peel garlic.
Chop cilantro/coriander leaves finely.
|
|
Procedure
After soaking the toor dal for 30 minutes, cook it on medium flame. When the dal is half cooked add chopped gangavalli/purslane. Add salt and turmeric powder. Mix it well. You may also add 1 tomato. Cover it and continue cooking. While it is cooking, prepare tempering.
Place a small pan on medium heat with oil or ghee. Fry garlic until it turns light brown. Transfer the garlic into the cooking dal. In the same oil, add fenugreek seeds, mustard seeds and cumin seeds. Keep stirring them. When the mustard seeds are spluttering, add red chili by cutting into small pieces. Add hing and curry leaves. Add onion and stir it well. Fry the onion for a minute and add this to dal. Mix it well.
Add red chili powder and tamarind paste. Stir it and let it simmer for 5 more minutes. Finish it up by adding cilantro. Serve it hot with whole grain brown rice or whole wheat chapati.
Please write your comments and suggestions below.
You may also like to see
After soaking the toor dal for 30 minutes, cook it on medium flame. When the dal is half cooked add chopped gangavalli/purslane. Add salt and turmeric powder. Mix it well. You may also add 1 tomato. Cover it and continue cooking. While it is cooking, prepare tempering.
Place a small pan on medium heat with oil or ghee. Fry garlic until it turns light brown. Transfer the garlic into the cooking dal. In the same oil, add fenugreek seeds, mustard seeds and cumin seeds. Keep stirring them. When the mustard seeds are spluttering, add red chili by cutting into small pieces. Add hing and curry leaves. Add onion and stir it well. Fry the onion for a minute and add this to dal. Mix it well.
Add red chili powder and tamarind paste. Stir it and let it simmer for 5 more minutes. Finish it up by adding cilantro. Serve it hot with whole grain brown rice or whole wheat chapati.
Please write your comments and suggestions below.
You may also like to see
Panchapatra dal
|
How to grow Purslane
|
Radish greens curry
|
Purslane Moong dal
|
Amaranth rice
|