Purslane is abundant in our garden even in Autumn. All season, since early December, it appears in different parts of the garden. We have followed it around, pulling out the plants and using the leaves. A nice way to keep it under control.
Today we have used it in an urad dal, and it turned out to add that beautiful lemony flavour to the dish as well as a little texture against the creamy urad. I hope you like this dish.
Are you looking for similar Dal recipes? Try Ghol Takatli Bhaji, Urad Dal with Onions Four Ways, Simple Monk’s Dal, Urad with Tomato, Coconut and Coriander, Urad Dal Sundal, and Urad Dal Garlic Rice. Or try Moolangi Tovve (Daikon Dal).
Also browse How to Use Purslane in Salads.
Urad Dal with Tomatoes and Purslane
0.66 cup split urad dal, without skins
6 cups water (1.5 litres)
0.5 tspn turmeric
3 Tblspn ghee – use vegetable oil for a vegan dish
3 medium tomatoes, each cut into 8 – 10 pieces
3 whole garlic cloves, peeled
1 cup purslane leaves, washed well
1.25 tspn salt
1.5 tspn finely chopped or minced ginger
1.5 tspn cumin seeds
1 – 2 whole red dried chillies broken into bits
pinch asafoetida powder
Wash the urad dal under running water for several minutes, and drain.
Place the water, turmeric and a dab of the ghee into a large saucepan and bring to the boil. Add the dal and bring back to the boil.
Reduce the heat to moderately-low, cover and simmer for about 30 minutes. Add the tomatoes and whole garlic cloves. Cover and continue cooking for 1 hour or until the dal is soft and fully cooked.
Now add the purslane leaves and simmer for about 3 – 5 minutes until the leaves soften. Remove from the heat and add the salt. Stir well.
Heat the ghee in a small pan over moderately high heat. Add the ginger root, cumin seeds and red chilli. Fry until the cumin and chilli turn brown. Add the asafoetida powder, sauté for 2 seconds and then quickly pour the tadka into the dal. Stir the dal, cover and allow to sit for 1 – 2 minutes.
Stir and serve. Nice with rice.