01 02 03 Gheza-e-shiriin: Pursalane Dal/ Kulfa dal 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Pursalane Dal/ Kulfa dal

Purslane or kulfa has more omega-3 fatty acids than in some of fish oils or any other leafy vegetable plant.If you are vegetarian this is the  answer for getting omega 3 fatty acids.

 It is low in fats but again a rich source of minerals & dietary fiber, It has also vitamims A, C & E which are  known for their antioxident powers.This wonderful soft leafy vegetable has slightly sour & salty taste. It can be used in salads, sandwiches, in combination with other vegetables. Source of information

Today I share with you one of my favourite recipes Pursalane/kulfa with chana dal. Due to its sour and salty taste it gives a new texture and delicious taste to a normally bland chana dal.

1 bunch pursalane leaves/ kulfa in hindi & urdu.
1cup chana dal soaked for hour
1 medium size chopped onion
1 medium size chopped tomato
1 tsp ginger garlic paste
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp salt
1/4 tsp garam masala powder
2 green chilly
4 tbsp oil
1 1/2 cup water

Heat oil in a pan. When hot add chopped onion.

When onion becomes light pale, add in ginger garlic paste.Fry for a few secs.Now add in turmeric powder,red chilly powder & salt.Fry for few secs then add in chopped tomato. Now fry this on a medium flame till all the tomato gets mashed up and oils separates.

Now add the soaked chana dal.Add in water. Pressure cook it for 4-5 whistles. If making in a pan, the quantity of water will be 3 cups. Cover the pan and cook on a medium flame till dal is soft but not mushy. This also depends on the quality of the dal. Here we get dals from African continent so it takes longer time to cook.

Now add the chopped pursalane/kulfa leaves in the cooked dal. Add in 1/4 tsp garam masala powder.Cook till the desired consistency.

Garnish with slit green chillies & Serve hot with rice and roti

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