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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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4.25
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1606 Calories from Fat 200

% Daily Value*

Total Fat 23 g35.5%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 608.9 mg25.4%

Total Carbohydrates 279 g92.9%

Dietary Fiber 59.5 g238%

Sugars 28 g

Protein 86 g173%

Vitamin A 191.8% Vitamin C 312.2%

Calcium 85.1% Iron 178.8%

*Based on a 2000 Calorie diet

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Andhra Bacchala Koora Pappu Purslane Or Mayalu Bhaji In Tuvar Dal Recipe