Purslane is a a weed that grows in many parts of the world. It is also a highly nutritious leafy vegetable with lot of health benefits.
Purslane is much higher in omega-3 fatty acids than other greens. It contains two types of omega-3 fatty acids, ALA and EPA. ALA is found in many plants, but EPA is found mostly in animal products (like fatty fish) and algae. Purslane contains high amounts of ALA, and also trace amounts of EPA.
It is loaded with antioxidants and beneficial plant compounds, which may have various health benefits.. It is also great source of minerals like potassium, magnesium and calcium. Source: healthline.
- Purlane leaves - 1 bunch
- Toor dal - 1/2 cup
- Tomato - 1 medium
- Onion - 1 medium
- Garlic cloves - 4
- Green chilies - 2
- Red chili powder - 1/2 teaspoon or as per your spice level
- Turmeric powder - 1/2 teaspoon
- Sambar powder - 1 teaspoon (optional)
- Mustard seeds - 1 teaspoon
- Dried red chilies - 2-3
- Curry leaves - 1 sprig
- Salt to taste
- Oil - 1 tablespoon
- Chop off the roots of purlane. Wash and cut them finely.
- Pressure cook toor dal along with turmeric powder, chopped onion, tomatoes and green chilies.
- Once the dal is cooked, mash it and add the chopped purlane leaves. Bring it to boil and add salt to taste and sambar powder.
- Heat oil in a kadai and splutter mustard seeds. Add dried red chilies and curry leaves and transfer to dal.
Serve with rice.