|2 bunches Pruppu keerai|
|1/2 cup Tuvar dal|
|1 tsp Mustard|
|1 tsp Cumin|
|4 Red chillies|
|1/4 tsp Asafoetida|
|2 tsp Urad dal|
|from 1 lemon Lemon juice|
|2 tsp oIl|
|To taste Salt|
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 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
Cook the tuvar dal in water till it becomes mushy
Destem the greens and wash it well. Chop the onion finely
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.
Now add the onions and salt and saute till it becomes transparent
Now add the washed greens and turmeric powder and cook for few minutes and you see that the greens have started becoming mushy
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
Switch off the fire and add the lemon juice and mix well.Serve warm with rice and a vegetable curry
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