Purslane with mung lentils
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
Serves: 4
- 1 cup split moong lentils with skin.
- 1 cup purslane leaves
- 1 raw sour mango or tamarind juice
- 1 small onion
- 3-4 tbsp healthy oil
- 5-10 red chillies depending on spice level
- salt
- chopped cilantro
- For tampering
- ½ tsp mustard seeds
- ½ tsp cumin
- ¼th tsp pure turmeric powder
- 2 sprigs curry leaves
- ½ tsp chilli powder - optional
- ½ tsp coriander powder
- If you are using tamarind, soak 1 inch tamarind ball.
- Wash moong dal thoroughly. Heat 2½ cups of water in a pot. Add salt and dal.
- If using raw mango, cut into ⅓ inch pieces and add.
- Add onion cubes. Cook for 20 mins approx. Dal Don't let it cook till mushy.
- Meanwhile wash purslane leaves thoroughly. Cut edges. Leave healthy stems. Cut into ½ inch. Add to dal.
- If using tamarind, squeeze juice and add.
- Cook for 5 minutes. Turn off stove.
- Now prepare for tampering
- In a small tampering kadai, add oil. Heat to medium high but not smoke.
- Add red chillies. Fry till golden brown.
- Add mustard seeds. When they splutter, add cumin.
- Add curry leaves. When they stop spluttering, add turmeric.
- Turn off stove. Now add chilli powder and coriander powder.
- Immediately add tampering to cooked dal.
- Serve hot with roti or rice or quinoa.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/purslane-with-mung-lentils/
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