Friday, August 19, 2016

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