Gangavalli Kura Pappu/Purslane Dal

Prep Time: 5min
Cook Time: 20min
Total Time: 25min
Yield: 4-6 Servings

Ingredients

3/4 Cup Toor Dal (Kandhi Pappu)
1/4 Cup Chana Dal (Chanaga Pappu)

150 Grams Gangavalli Kura/Purslane Leaves

1 Medium Sized Green Raw Mango/Mamidikaya

1/8 Tspn Turmeric Powder

10-14 Green Chillies, cut into 2 halves

3/4 Tspn Gingergarlic Paste

Few Sprigs of Curry Leaves 

1 Tblspn Cilantro Leaves (Kothmir)

2 1/2 Cups Water or add as needed

Salt to Taste

2 Tspn Oil

For Tempering

1 Tblspn Oil

1/2 Tspn Cumin(Jeera) Seeds

1/2 Tspn Mustard(Avaalu) Seeds

1/8 Tspn Fenugreek(Methi) Seeds

2-3 Garlic Cloves, crushed

1/2 Tspn Urad Dal(Mina Pappu)

2-3 Dried Red Chillies, broken

Few Curry(Karivepaku) Leaves

Directions

• Wash purslane leaves under running water & drain. 

• Wash green raw mango, peel, discard the seed & cut into 3/4 inch cubes.
• Wash toor dal, chana dal under running water & drain. 

• In a pressure cooker add all the ingredients except salt & close the lid. 

• Pressure cook for 4-5 whistles on a medium flame & turn off the flame. 

• Let the pressure release naturally & open the lid. 

• Mash cooked dal with a masher to a smooth paste & add salt.

• Mix well & transfer to a bowl.
• For tempering; heat oil in a pan on medium-low flame; add all the ingredients listed & saute for 1-2 minutes. 

• Turn off the flame & add to cooked dal. 

• Mix everything well with a ladle.
• Serve hot with rice or roti or tandoori roti.