Purslane is one of the super greens that is wildly grown in your backyard, side walks and on roadside. Use it in your cooking instead of ignoring or spraying weed killers. It is one of the highly nutritious green vegetables. And it is free in your backyard.
Ingredients
1 cup of chana dal
a big bunch of Purslane/Gangavalli/Gangabayala kura
1 onion
1 tsp tamarind paste
some jaggery or stevia for your sweetness
1/4 tsp turmeric powder
salt for your taste
cilantro
For tempering
1 tbsp of oil
1 tsp ghee(you may use just oil or just ghee)
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
4 red chilies cut into small pieces
a big pinch of hing
a few curry leaves
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Preparation
Cut onion into long strips.
Wash Purslane/Gangavalli thoroughly. Remove the older stems because they are more fibrous. You may use young stems. The older stems can be put in the soil for reproduction. Chop roughly both leaves and young stems.
Chop cilantro finely.
Procedure
Take chana dal in a big vessel and add water. Let it cook for 10 minutes. Then add onion and Purslane/Gangavalli leaf. You may add tomato too. Add turmeric powder and salt. Add more water and let it cook for a few minutes.
After about 10 minutes, and add tamarind paste and stevia. Let it cook. While it is cooking prepare your tempering.
Tempering
In a small sauce pan take 1 tsp ghee and 1 tbsp oil. I like to use both ghee and oil. But if you like to use just oil or just ghee that is fine. When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. When the mustard seeds start spluttering add red chili, hing and curry leaves. Add this tempering to dal and mix it well. You may call this dal or pulusu. Let it boil for 5-10 minutes on very low flame until every thing is cooked well. Turn off the stove and add cilantro. Serve it with whole grain brown rice.
Please feel free to write your comments and suggestions below.
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Cut onion into long strips.
Wash Purslane/Gangavalli thoroughly. Remove the older stems because they are more fibrous. You may use young stems. The older stems can be put in the soil for reproduction. Chop roughly both leaves and young stems.
Chop cilantro finely.
Procedure
Take chana dal in a big vessel and add water. Let it cook for 10 minutes. Then add onion and Purslane/Gangavalli leaf. You may add tomato too. Add turmeric powder and salt. Add more water and let it cook for a few minutes.
After about 10 minutes, and add tamarind paste and stevia. Let it cook. While it is cooking prepare your tempering.
Tempering
In a small sauce pan take 1 tsp ghee and 1 tbsp oil. I like to use both ghee and oil. But if you like to use just oil or just ghee that is fine. When the oil is hot add fenugreek seeds followed by mustard and cumin seeds. When the mustard seeds start spluttering add red chili, hing and curry leaves. Add this tempering to dal and mix it well. You may call this dal or pulusu. Let it boil for 5-10 minutes on very low flame until every thing is cooked well. Turn off the stove and add cilantro. Serve it with whole grain brown rice.
Please feel free to write your comments and suggestions below.
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