Kulfa Bhurji
Purslane leaves cooked with whole bengal gram. » Purslane leaves cooked with whole bengal gram.
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Skillet
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- 500 grams Kulfa / purslane, washed, finely chopped
- 2 onions, medium size, finely chopped
- 4 tablespoons Chana dal / Bengal gram split
- 1/4 teaspoon Asafetida / hing
- Salt as pertaste
- 1 teaspoon Red Chili powder
- 3 tablespoons oil
