From salad to stir-fry to dals, purslane is versatile leaf to use. Purslane is native to India and Persia. They introduced Purslane as an edible plant, while rest of the world knows it as weed. It is known as Paruppu Keerai in tamil, gangabayala kura in telugu, kulfa in hindi. Many countries use purslane as a food.

Purslane has fleshy succulent leaves and stems. It can be called as tasty, easy to grow weed with rich nutrients. Purslane grows anywhere from fertile to the infertile soils. It might be already in your backyard.  You can substitute spinach in many recipes with purslane and get 2-6 time more nutrients. Young, raw leaves and stems are tender and are good in salads and sandwiches. They can also be lightly steamed or stir-fried.

Consuming minimally cooked purslane preserves nutrients. Purslane provides much more vitamin E , beta carotene than spinach and carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus.

Purslane with mung lentils

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Ujwala Chintala

Recipe type: Main Course

Cuisine: Indian

Serves: 4

Ingredients

• 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

Instructions

1. If you are using tamarind, soak 1 inch tamarind ball.
2. Wash moong dal thoroughly. Heat 2½ cups of water in a pot. Add salt and dal.
3. If using raw mango, cut into ⅓ inch pieces and add.
4. Add onion cubes. Cook for 20 mins approx. Dal Don't let it cook till mushy.
5. Meanwhile wash purslane leaves thoroughly. Cut edges. Leave healthy stems. Cut into ½ inch. Add to dal.
6. If using tamarind, squeeze juice and add.
7. Cook for 5 minutes. Turn off stove.
8. Now prepare for tampering
9. In a small tampering kadai, add oil. Heat to medium high but not smoke.
10. Add red chillies. Fry till golden brown.
11. Add mustard seeds. When they splutter, add cumin.
12. Add curry leaves. When they stop spluttering, add turmeric.
13. Turn off stove. Now add chilli powder and coriander powder.
14. Immediately add tampering to cooked dal.
15. Serve hot with roti or rice or quinoa.

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