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Purslane dal / Paruppu keerai masiyal
Cuisine:
Ingredients
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2 bunches Pruppu keerai
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1 Onion
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1/2 cup Tuvar dal
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1 tsp Mustard
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1 tsp Cumin
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4 Red chillies
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1/4 tsp Asafoetida
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2 tsp Urad dal
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from 1 lemon Lemon juice
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2 tsp oIl
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To taste Salt
Directions
Purslane is a weed which grows in moist land. Most of us think that it is a weed and pull it out. Well, I have done that and repent it now. This succulent is rich in omega-3 fatty acids and which is more than the fish oil. So it is advised to consume regularly. There are 2 types of these greens. One with a green stem and the one with a reddish stem. The grocerer here sells the green stem variety. This paruppu keerai masiyal is cooked with the green stem purslane.
Paruppu keerai masiyal
Paruppu keerai masiyal is a dal. In this dal, we cook the paruppu keerai/ purslane in tamarind water. Further cooked dal is added. I have used Kootu podi to spice it up
Steps
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1
Done
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Cook the tuvar dal in water till it becomes mushy |
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2
Done
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Destem the greens and wash it well. Chop the onion finely |
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3
Done
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Heat oil in a pan. When it is sufficiently hot, add the mustard seeds. When it crackles add the cumin, urad dal, red chillies and asafoetida and saute for 1 minute. |
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4
Done
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Now add the onions and salt and saute till it becomes transparent |
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5
Done
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Now add the washed greens and turmeric powder and cook for few minutes and you see that the greens have started becoming mushy |
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6
Done
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Add the cooked dal and kootu podi. Mix well and let the dal boil for 3-4 minutes. Add water to get the required consistency. Add salt if required |
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7
Done
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Switch off the fire and add the lemon juice and mix well.Serve warm with rice and a vegetable curry |
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