Andhra Bacchala Koora Pappu Purslane Or Mayalu Bhaji In Tuvar Dal Recipe
Summary
Ingredients
| 350 gms. tuvar dal, washed twice | ||
| 1 bunch purslane bhaji, leaves washed and chopped fine | ||
| 1/4 cup fresh coriander leaves washed and chopped fine | ||
| 6 large garlic cloves, cut fine | ||
| Red chillies | 4 , deseeded | |
| Turmeric powder | 1/2 Teaspoon | |
| Mustard seeds | 1/2 Teaspoon | |
| Cumin seeds | 1 Teaspoon, crushed | |
| 10 baby onions, peeled | ||
| 1/2 cup tamarind pulp | ||
| Sugar | 1 Tablespoon | |
| Asafoetida | 1 Pinch | |
| Curry leaves | 1 | |
| Salt | To Taste | |
| Peanut oil | ||
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.
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.
Chef
