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Andhra Bacchala Koora Pappu Purslane Or Mayalu Bhaji In Tuvar Dal

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Ingredients
  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)
  Sugar 1 Tablespoon
  Asafoetida 1 Pinch
  Curry leaves sprig 1
  Salt To Taste
  Peanut oil 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Andhra
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday

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