Purslane / Kulfa Saag Dal

Step 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.

Step 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.