Gangabayala kura pappu
Gangabayala kura is purslane in English. Gangabayala kura pappu is a popular dish from Telangana cuisine. Gangabayala kura has enormous health benefits. It consists of dietary fibre, vitamins and minerals. Gangabayala kura is cooked with chopped onion and green chillies. Toor dal is steamed in a pressure cooker. Steamed toor dal is added with cooked gangabayala kura adding required amount of salt and boiled furthermore for few minutes. Tempering is done in oil with mustard seeds and cumin seeds adding a pinch of asafoetida. Here I present a very healthy recipe gangabayala kura pappu which is served as an accompaniment to hot steamed rice and a dollop of ghee. Njoy Cooking, Serving n Savoring!
Cuisine: Telangana, India
Gangabayala kura: 3 bunches medium
Toor dal/pigeon lentils: One cup
Onion: 1 no. Big
Green chillies: 4 nos.(If spicy use 2 nos.)
Turmeric: Generous pinch
Salt: As required
Oil: 1 tbsp
Mustard seeds: 1 tsp
Asafoetida: A pinch
Method of preparation:
1. Take three bunches of gangabayala kura/purslane.
2. Separate leaves from the stems. Rinse well with water 2/3 times and roughly chop them. Keep aside.
3. Take one cup of toor dal, rinse well with water once.
4. Now add two cups of water into it.
5. Also add generous pinch of turmeric and steam them in a pressure cooker along with rice keeping in separate bowls. Steam them for 5/6 whistles keeping on high flame. Switch off the flame and allow the pressure to settle down on its own.
6. Meanwhile take a heavy bottom vessel, transfer the chopped purslane into it. Also add roughly chopped onion and green chilli pieces.
7. Boil them for 10 minutes or till they are cooked completely.
8. Now open the lid of the pressure cooker and take the steamed toor dal out.
9. Mash the toor dal with a ladle.
10. Now add the mashed toor dal to the cooked gangabayala kura. Mix thoroughly and add required amount of salt.
11. Bring it to boil and if required add half cup of water.
12. Heat kadai and pour oil for tempering. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of hing and switch off the flame.
13. Pour this tempering onto the gangabayala kura dal. Mix well and boil furthermore for one minute. Switch off the flame.
14. Now tasty and mildly spiced gangabayala kura Pappu is ready to serve hot. Transfer the dal into a serving bowl.
15. Serve gangabayala kura Pappu as a side dish to hot steamed rice along with carrot fry n beerakaya pachadi(Ridge gourd chutney).
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