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.
