గంగవల్లి కూర మామిడికాయ పప్పు | Gangavalli Kura Mamidikaya Pappu | Purslane Raw Mango Dal

Learn how to prepare Andhra's famous recipe #GangavalliKuraMamidikaya Pappu/ #గంగవల్లికూరమామిడికాయ పప్పు With Chef Samatha Only On Variety Vantalu.


Purslane Raw Mango Dal/Gangavalli Mamidikaya Pappu, it is tangy in flavor and makes a perfect combination with Rice.
Tamarind or Raw Mango can also be added along with watercress plant leaves to enhance the tangy flavor of the dhal recipe.

Do give it a try and share your feedback in the comments below.

Ingredients:

Pigeon Peas/Toor Dal - 1 cup
Purslane/Gangavalli Kura - 2 bunches or 1 and 1/2 cup
Onion Chopped - 1
Garlic - 5 to 8 pods
Green Chillies - 2-3
Dry Red Chillies - 2-3
Turmeric Powder - 1/4 tsp
Salt to taste
Red Chilli Powder - 1 tsp
Raw Mango Pieces - 12 cup
Water - 2 glasses

For Tempering:
Oil - 4 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Red Chilli - 1
Curry Leaves - 5 to 8

Method:

- Firstly Clean And Soak Tamarind For About 30 Minutes Before.
- Clean Toor Dal And Remove Water.
- In Pressure Cooker, Add Oil, Mustard Seeds, Cumin Seeds, Garlic pods, & saute it for 1 minute.
Then Add Chopped Onions With Salt And Saute Till Onions Turns Light Brown Colour.
- Then Add Chopped Green Chillies And Red Chillies.
Add Cleaned Toor Dal, Purslane Leaves, Turmeric Powder, Salt, Red Chilli Powder, Oil & Water.
Pressure Cook The Dal And Purslane Leaves For 2 Whistles Or
- Wait Till All The Pressure Leaves.

Hot Purslane Dal | Kulfa ki Katli | Gangavayalakura Pappu. Is Ready To Serve.