Purslane: south indian style
Ingredients:
2 cups purslane
2 cups cooked toor dal
1 medium onion, chopped
2 green chillies, chopped
2 cloves garlic
2 red chillies
1/2 teaspoon turmeric
1 tblspoon minced fresh ginger
Salt to taste.
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
Method:
Boil toor dal and keep aside.
Heat 2 tablespoons of sesame oil or ghee in a pan. Add mustard seeds. Once they start to pop add cumin seeds and allow them to start popping. Add garlic, chopped onions and ginger. Fry until onions become golden brown, or slightly carmelized.
Add tomatoes and cook for about 5 minutes.
Add chopped purslane, chopped green chillies, turmeric and stir for about 5 minutes (or until purslane looks cooked and tender). Add 1/2 cup of water and keep lid on the pan.
Cook for 7 minutes and add boiled toor dal and salt. Mix well and cook for another 7-10 minutes over medium flame. Garnish with corinder leaves and serve hot with hot rice or chapathis.
5 months ago
