Gangavalli (Purslane) Kura2021-04-28
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Serving Size1 Cup
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
Take 4 bunches of gangavalli Kura and chop the leaves. Keep them aside.
Wash 1/4 cup moong dal and soak it for 15 minutes.
Heat 2 tablespoons of oil and add 1 cup chopped onions. Sauté well until onions are light brown.
Add 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.
Add 1 chopped tomato and mix well. Close the lid and cook until tomatoes are soft.
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.
Remove the lid and mix well. Cook for another 3 minutes.
Mix and cook until all the water evaporates. Turn off the stove and serve hot with roti or rice.