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Gangavalli (Purslane) Kura – Windhu Kitchen

Gangavalli (Purslane) Kura

  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1 Cup
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Purslane or Gangavalli Kura is one of the super greens that grow during summer. Soft, succulent purslane leafy vegetable is low in calories, rich in omega -3 fatty acids, rich in dietary fibers. It is an excellent source of Vitamin A, C, and B. It is also a rich source of minerals like iron, calcium, and potassium. 


  • 4 Bunches Gangavalli Kura
  • 1/4 Cup Moong Dal
  • 2 Tablespoons Oil
  • 1 Cup Chopped Onion
  • 1 Teaspoon Ginger Garlic Paste
  • 1/2 Teaspoon Turmeric Powder
  • 1 Chopped Tomato
  • 2 Teaspoons Red Chili Powder
  • 1 Teaspoon Salt


Step 1

Take 4 bunches of gangavalli Kura and chop the leaves. Keep them aside.

Step 2

Wash 1/4 cup moong dal and soak it for 15 minutes.

Step 3

Heat 2 tablespoons of oil and add 1 cup chopped onions. Sauté well until onions are light brown.

Step 4

Add 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.

Step 5

Add 1 chopped tomato and mix well. Close the lid and cook until tomatoes are soft.

Step 6

Add chopped leaves, 2 teaspoons red chili powder, 1 teaspoon salt, soaked moong dal, and mix well. Close the lid and cook for 5 minutes.

Step 7

Remove the lid and mix well. Cook for another 3 minutes.

Step 8

Mix and cook until all the water evaporates. Turn off the stove and serve hot with roti or rice.

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