Purslane (Ghol in Marathi, Kulfa in Hindi) grows prolifically in my garden and is a powerhouse of goodness. It grows around the world, used mainly by Persians, in India cuisines, and by the Australian indigenous people. It is perfect in salads or cooked in stir-fries and bhajis. It is a seasonal plant which has a unique tangy taste.
This dish is a Maharastrian style curry usually eaten with steamed rice or rotis. It can be made with Purslane, green Colocasia, sorrel leaves, red amaranth, spinach leaves and other greens. It has a lovely texture with peanuts and channa daal. The dish is typically made with a medium thin yoghurt base.
Also browse How to Use Purslane in Salads.
Ghol Takatli Bhaji | Maharashtrian Purslane in Yoghurt
1 Tblspn channa dal
3 Tblspn raw peanuts, boiled until soft with a little salt
1 Tblspn ghee
1.5 – 2 cups of loosely packed ghol/purslane leaves
2 cups Indian buttermilk or 1.25 cup Desi (Indian) Yoghurt mixed with 0.75 cup water.
1 Tblspn chickpea flour (besan)
0.5 tspn turmeric powder
0.5 – 1 Tblspn jaggery (optional – helps with the sourness of the purslane)
sea salt to taste
2 Tblsp ghee
0.5 tspn black mustard seed
1 tspn urad dal
0.5 tspn cumin seeds
pinch hing (asafoetida)
small pinch methi seeds
1 Tblspn chopped garlic or can use 5 cloves halved or sliced
2 Indian dried red chillies
8 – 10 curry leaves
0.5 tspn kashmiri chilli powder (for colour more than heat)
Mix together the buttermilk or yoghurt and water, jaggery, chickpea flour, turmeric and salt to taste. Beat it until smooth. Set aside.
Heat the 1 Tblspn ghee in a kadhai or saute pan and saute the onion until translucent. Add the channa dal and cook until well coloured and the onion is very soft.
Add the peanuts and purslane leaves and saute briefly. Stir the yoghurt-besan mix and add while stirring. Continue stirring over a medium heat until it comes to a simmer and begins to thicken. Simmer gently, stirring occasionally, until the purslane leaves soften. Let it come to a rolling boil then remove from the heat.
Make the tadka by heating the ghee in a tadka pan and pop the mustard. Then add the urad, cumin, hing, fenugreek seeds, garlic and dried chillies. Stir gently until the urad dal darkens a little and the garlic cooks. Add the curry leaves and cover while they splutter. Remove from the heat.
After a moment or two add the Kashmiri Chilli Powder and stir through the tadka. Add to the purslane and yoghurt, cover, and allow to sit for a few minutes for the flavours to develop.
Serve hot with rice and some pickle.
recipe notes and alternatives
If you have no peanuts, double the channa dal and add 1 or 2 Tblspn white poppy seeds just before adding the purslane leaves.