Purslane hasn’t been on our plates till recently when I read about it. Many are talking about it’s benefits. It grew as a weed in most places and we pulled it out and threw it. Suddenly this has come into the limelight as a healthy option in salads and curries. After much ado, I decided to try it out too. And I was bowled over by its taste and flavor. It has a high water content. I made it with potatoes and it reminded me of methi leaves. Today I made dal and trust me….it’s such a delicious and wholesome dish! I could just eat it every day! Do try and add another keeper recipe in your menu.
Ingredients
1 cup purslane chopped
1/2 cup moong dal
1 sliced onion
1 chopped green chili
1 tbsp chopped ginger
1 tbsp chopped garlic
3-4 tbsp shredded coconut
1/2 cup tomato purée
Few curry leaves
2 tbsp ghee
1 tsp mix of mustard seeds, methi and jeera
Hing
1 tsp sambhar powder
1/2 tsp haldi
1/2 tsp chili powder
1 tsp dhaniya powder
Salt
Method
1. Roast moong dal till golden. Wash and keep aside.
2. Pressure cook together dal, chopped purslane, salt and haldi till soft and mushy.
3. Heat ghee, add hing, mustard seed mix and wait till they turn golden.
4. Add the ginger, garlic, chili and curry leaves. Cook till golden brown.
5. Put in sliced onions and sauté. Put in the coconut shreds and sauté for 2-3 mins.
6. Put all the spice powders and sauté for a min.
7. Pour the tomato purée and boiled dal. Adjust water
8. Cook till it boils well. Serve with hot rice.
