Andhra Bacchala Koora Pappu Purslane Or Mayalu Bhaji In Tuvar Dal
|Tuvar dal||350 Gram, washed twice|
|Purslane bhaji leaves||300 Gram, washed and chopped fine (1 bunch)|
|Fresh coriander leaves||1⁄4 Cup (4 tbs), washed and chopped fine|
|Garlic||6 Clove (30 gm), cut fine|
|Red chillies||4 , deseeded, crushed|
|Turmeric powder||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Crushed cumin seeds||1 Teaspoon|
|Baby onions||10 , peeled|
|Tamarind pulp||1⁄2 Cup (8 tbs)|
|Curry leaves sprig||1|
|Peanut oil||1 Tablespoon|
Place the washed dal and purslane leaves into a pressure cooker, along with the turmeric and salt and cook till soft.
Take a large vessel and place the curry sprig, the baby onions and 3 tablespoons oil in it over a medium flame. When the leaves start to crackle, add the chopped garlic, red chillies, mustard seeds, cumin and asafoetida and stir for 3 minutes. Add the cooked leaves and dal and allow to simmer for 5 minutes. Then add the tamarind pulp, sugar and chopped coriander and simmer for 5 more minutes. Remove from the fire.
Serve with hot rice, curds and papads.