GANGAVAYULA AAKU KURA PAPPU/PURSLANE LEAF DAL

INGREDIENTS:

1. Purslane leaves/gangavayula aaku-1/2 cup leaves
2. Diced onion-2 tbs
3. Raw mango/kachi mamaidikaya chopped-5 to 6 pieces blended to paste
4. Green chili paste-1 teaspoon
5. Turdal/kandipappu-1 small teaglass size
6. Turmeric-1/4th teaspoon
7. oil-2 tbs
8. Cumin and mustard seeds-1/2 ts each
9. Hing-pinch
10. Salt-to taste
11. Curry leaves- few
12. Dry red chilis-2

srinithya-andhra ruchulu

METHOD:

1. In a pressure cooker pan add dal,leaves,onion,chili paste,mango ,turmeric and few drops of oil,required amount of water

2.Close lid and put the whistle and cook until done

wait until pressure is gone

3.now open lid and add salt and mix the dal...check the consistency of dal

If it is too thick add little water and mix well

4.Now dal is ready

5.in a kadai heat oiland add the seeds...when they pop add chilis,curry leaves,hing and fry well

mix this seasoning to dal and serve with rice or jowari roti

NOTE:Always add the ingredients based on their taste...check sourness and spice and add according to your taste

because it depends upon the variety of chilis and mangoes we use for cooking