PURSLANE WITH DAL

A:

3 tbsp dal ( washed & pre-soaked )

1-2 hand full purslane leaves cleaned

1 hand full spinach chopped

1 tomato small chopped ( optional )

5-8 bird’s eye chilies chopped

4 cloves garlic chopped

1 onion medium chopped

½ tsp turmeric powder

Salt to taste

Pressure cook all above ingredients

for 3-4 whistle. Remove from fire,

allow to cool.

B:

¼ cup coconut milk / fresh cream

Remove the lid of pressure cooker,

add coconut milk let it cook for a minute

or bubble start to form on the sides.

C:

1 tbsp cooking oil

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

Shallots sliced

D:

¼ tsp fenugreek powder

METHOD:

In a frying pan fry C until shallots are golden brown pour into the cooked dal mixture, add the fenugreek powder mix well, remove from fire, cover & keep till serve.

Serve with Rice, Chapattis or any Bread