Gangavalli leaves are wild greens with a lot of health benefits. My friend sent me some homegrown fresh leaves and I wanted to try something different than cooking them with toor dal. So, cooked them with moong dal and the family loved it.
Preparation Time : 5 minutes
Cook Time : 30 minutes
Serves : 6
Yellow Moong Dal : 1 cup (240ml)
Gangavalli leaves : 2 cups
Onion : 1 medium chopped
Curry leaves : 1 sprig
Green Chilli : 1 slit
Salt to taste
Red chilli powder : 2 teaspoons
Cumin powder : 1 teaspoon
Dry red chilli : 1 broken
Urad dal : 1 teaspoon
Methi seeds : 5
Cumin : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Heat oil in a saucepan, add all the ingredients listed under for tempering and saute until the seeds start to splatter.
Add onion, green chilli, curry leaves and saute until the onion is golden brown.
Add moong dal and fry for 5 minutes.
Add the leaves and cook for 3 minutes.
Pour 2 1/2 cups of water, mix well, close lid and cook for 15-20 minutes until all the water is absorbed and the dal is cooked but nut mushy.
Add salt, red chilli powder, cumin powder, mix well and cook for 3-4 minutes.
Turn off the stove, add some butter or ghee and serve hot with rice or roti.