Gangabayala Endu Mamidi Pappu
Kandi Pappu/ Toor Dal - 1 rice cup (wash it well)
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Water - 2 and 1/2 rice cups
Gangabayala Akku/ Purslane Leaves - 1 bunch (wash well, keep only thin stalk and leaves and chop)
In a pressure cooker add toor dal, chilli powder, turmeric, water and 1 bunch chopped Purslane leaves, pressure cook with weight on top until soft.
Dried mango slices - 2 handful (wash well with cold water)
Meanwhile, for washed mango pieces, add 1 glass of kettle boiled water to it, cover and keep aside until you switched off the cooker.
Once the pressure is down, start cooking the mango pieces along with water you have soaked, in a medium skillet and cook until soft. Remove lid from the cooker add salt to taste and mash with pappu guthu or back of the laddle, add this mixture to the mango dish, rinse off the cooker bowl with little water and add it to the boiling dal, bring it to boil once and do seasoning.
Oil - 1 tbsp, Mustard seeds - 1/4 tsp, Cumin - 1/2 tsp, Urad dal - 1 tsp, Red chillies - 4 (split), Garlic cloves - 3 no. (mash once), Curry leaves - 1 sprig and Hing - a pinch.
Do seasoning and add it to dal, cover the dish for 5 mins and serve.
Serve with Saggubiyam vadiyalu and Gummadi vadiyalu or Papads or Indian style Omelette.
Tastes good even the next day.
I always store these dried mango pieces in my pantry, so when need it's easy peasy. You don't have to wait for the season to do this dish.
Dried Raw Mango Slices can be found in Indian grocery store.
Purslane leaves has Omega - 3 content, so try to include in your diet, people who haven't tried I highly recommend.
Dried Mango Slices = Endu Mamidi kaya Badhalu
Purslane Leaves = Gangabayala/ Gangapayalu akku
© 2010 by Rajani Rayudu