Purslane Dal (Paruppu Keerai/ Kulpha with lentils) - Chef In You
1. The only effort to make this recipe is in prepping the leaves. The destemming process does take time and patience.
Ingredients
- 1/2 cup split pigeon peas (Toor Dal) - see Tips
- 1/4 tsp Turmeric
- 1/2 tsp Mustard
- 1 tsp Urad dal
- 1-2 dried Red Chillies
- 1/4 tsp Asafoetida
- 1 med-large Onion, finely chopped
- 150 grams of destemmed Purslane greens
- Salt to taste
- Freshly squeezed Lemon juice to taste
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