Purslane / Kulfa Saag Dal
Kulfa/ Purslane/ Nonia/ Lunia/ Nunia Saag is a medicinal plant. It can grow wild in warm and cold place in barren lands. It has salty and a bit tart/ sour taste. It's rich in omega -3 fatty acids, potassium, calcium, magnesium and has anti bacterial, anti fungal, anti virus, anti septic, anti inflammatory, anti biotic and anti cancer properties hence it has many health benefits. It control B.P, strengthens bone, aids in weight loss etc.
Can be eaten as salad, in Dal, as bhaji or Chutney.
So here I have added to Masoor Dal with turmeric and tempered with garlic, dry whole chilli and Jeera in mustard oil, the health benefits of which you already know. So it's a power packed healthy Dal with minimum ingredients.
#cookpadindia #healthy #dal #masoor #kulfa #purslane #garlic #mustard oil #cuminseeds #nonia #nunia #lunia
Purslane / Kulfa Saag Dal
Kulfa/ Purslane/ Nonia/ Lunia/ Nunia Saag is a medicinal plant. It can grow wild in warm and cold place in barren lands. It has salty and a bit tart/ sour taste. It's rich in omega -3 fatty acids, potassium, calcium, magnesium and has anti bacterial, anti fungal, anti virus, anti septic, anti inflammatory, anti biotic and anti cancer properties hence it has many health benefits. It control B.P, strengthens bone, aids in weight loss etc.
Can be eaten as salad, in Dal, as bhaji or Chutney.
So here I have added to Masoor Dal with turmeric and tempered with garlic, dry whole chilli and Jeera in mustard oil, the health benefits of which you already know. So it's a power packed healthy Dal with minimum ingredients.
#cookpadindia #healthy #dal #masoor #kulfa #purslane #garlic #mustard oil #cuminseeds #nonia #nunia #lunia
Cooking Instructions
- 1
Separate the leaves from stalk. Give it a good wash. Wash and cook Dal with turmeric. You can slow cook or pressure cook, choice is yours. I always prefer slow cooked. Once the Dal is cooked and mushy, blend it with the traditional wooden blender and add the salt and the Kulfa leaves. Let it cook for about 10-15 minutes or so till the raw flavour of Kulfa goes off. Check consistency of the dal. Adjust as per your preference.
- 2
Once Dal is ready, heat mustard oil in a pan, add dry chilli, jeera and crushed garlic and when the garlic browns a bit, add it to the Dal and cover the Dal pot to trap the aroma of tempering.
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