Purslane or Gangavalli Leaf with Moong Dal Curry is a simple recipe for everyday cooking.
Ingredients
1 cup moong dal
Take a large amount of purslane or gangavalli because it reduces after cooking.
handful of coriander leaves or cilantro
1/4 tsp turmeric powder
salt to taste
1/2 tsp ghee(optional)
2 tbsp oil
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-5 red chilies
a big pinch of hing/asafoetida
1 cup moong dal
Take a large amount of purslane or gangavalli because it reduces after cooking.
handful of coriander leaves or cilantro
1/4 tsp turmeric powder
salt to taste
1/2 tsp ghee(optional)
2 tbsp oil
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-5 red chilies
a big pinch of hing/asafoetida
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Preparation
Wash and soak moong dal in water for about 30 minutes.
Chop purslane finely along with stems.
Chop cilantro finely.
Wash and soak moong dal in water for about 30 minutes.
Chop purslane finely along with stems.
Chop cilantro finely.
Procedure
In a thick bottom pan take 2 tbsp oil and keep it on medium heat. When the oil is hot add urad dal followed by mustard and cumin seeds. When the mustard seeds are spluttering add red chili and keep stirring. Add hing and curry leaves. Add purslane and give it a stir. Add turmeric. Cover it and cook on low medium for 2 minutes. After 2 minutes add drained moong dal and mix it well. Again cover and cook for 3-4 minutes. Now add salt and mix it well. Go ahead and add cilantro and mix it well. As a final step add 1/2 tsp of ghee and mix it. Adding ghee is optional but it adds taste and flavor to the dish. Switch off the flame. Serve it hot with whole grain brown rice or wheat chapati.
Feel free to write your comments and suggestions below.
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In a thick bottom pan take 2 tbsp oil and keep it on medium heat. When the oil is hot add urad dal followed by mustard and cumin seeds. When the mustard seeds are spluttering add red chili and keep stirring. Add hing and curry leaves. Add purslane and give it a stir. Add turmeric. Cover it and cook on low medium for 2 minutes. After 2 minutes add drained moong dal and mix it well. Again cover and cook for 3-4 minutes. Now add salt and mix it well. Go ahead and add cilantro and mix it well. As a final step add 1/2 tsp of ghee and mix it. Adding ghee is optional but it adds taste and flavor to the dish. Switch off the flame. Serve it hot with whole grain brown rice or wheat chapati.
Feel free to write your comments and suggestions below.
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