Gangavalli kura pappu is one of the very tasty leafy vegetables recipes, also called as purslane leaves or watercress leaves in English. It is also called as Kulfay ki bhaji in hindi. The leaf will be tangy in flavour. It's my favourite dal recipe and makes a perfect combination with Steamed Rice and bajjis.
Purslane health benefits or watercress nutrition values - They are rich source of Omega-3 fatty acids, Vitamin C, B-complex vitamins like Riboflavin, carotenoids etc. Also rich in Iron, Magnesium, Manganese and Calcium.
Raw Mango or tamarind can also be added along with watercress plant leaves to enhance the tangy flavour of the dhal recipe. Now let us get into its making.
Ingredients:
1. Toor Dal - 1 cup
2. Gangavayili kura Bunches - 2 medium sized
3. Tomatoes - 2 small
4. Green Chillies -2
5. Onion - 1
6. Curry Leaves - few
7. Coriander Leaves - few
8. Tamarind / Raw Mango - lemon sized / 1 small deseed and cut into pieces
9. Turmeric Powder - 1/4 tsp
10. Red Chilli Powder - 1 n 1/2 tsp
11. Salt - To taste
12. Coriander Powder - 1/2 tsp
13. Oil - 4 tsps
14. Mustard seeds - 1/2 tsp
15. Cumin seeds - 1/4 tsp
Procedure:
1. Pluck only the leaves from the gangavayala kura bunches and discard the stems
2. Wash the plucked leaves and chop them roughly
3. Wash toor dal, now put these chopped leaves on top of dal and pressure cook dal using 2 cups of water
4. Soak tamarind and extract thick juice and keep aside (if using raw mango then, pressure cook mango pieces also along with dal and leaves)
5. Once dal is cooked properly, heat oil in a kadai, add mustard and cumin seeds
6. Once they splutter, add chopped onion, green chillies, curry leaves, turmeric powder and pressure cooked dal and leaves (add pressure cooked raw mango if using)
7. Allow the dal to cook, meanwhile add tamarind extract, salt, red chilli powder and coriander powder also
8. Cook for some time till dal gets a nice creamy consistency
9. Gangavalli pappu is ready, serve it with steamed rice and bajjis
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