Growing up (and even now to a certain degree), my knowledge about greens has been pretty limited. Back home in India, I still remember my mother giving me instructions to buy specific greens from the market and me getting lost amidst the vast availability and bringing something else. The ability to recognise was never my forte and I am working to slowly rectify that lapse. But thanks to my mom’s repeated praise I was well aware the benefits that these powerhouses contain. This love now sees me growing our own greens in our home garden and visiting Farmer markets since they carry way more variety than your local supermarkets.
One such visit gave me Purslane.Also known as pursley, pigweed, verdolaga, regelah portulaca paruppu keerai,luni bhaji, purslane is infact a weed. Its USP is that its leaves contain more omega-3 fatty acids than in some of the fish oils. So, for a vegetarians like me, this is sure a huge bonus! Purslane is supposedly India’s gift to world. I find that the purslane we get here in the US is much pudgier/fleshier than the ones in India but apart from it, looks are similar.
Purslane is crunchy, earthy, grasslike with slight salty/sour undertones. Some online sources mention acidic tones as well though the ones I found did not taste that way. If picked tender, it does not turn as sticky or gooey (mucilaginous) when cooked. But even then the gooeyness should not be a problem when you make something like a dal with it. Or a quick high heat stir fry should help to avoid that issue. You can use them fresh/raw in salads.
Important Note: Just like any other spinach varieties, these are also high in oxalic acid, in fact more so than others. So, those suffering from kidney stone issues / oxalate urinary tract stones are advised to avoid eating purslane or at least discuss it with your doctor before considering including this in your diet. For the rest, it is an important source of nutrition and forms an important part in day to day meal. This simple dal is a great way to begin your journey with this green. Once you are introduced you can explore many more recipe options depending on how your reception is. Mildly spiced and well balanced this hearty lentil stew goes well with warm rice (don’t forget the ghee) and even rotis.(...)
Read the rest of Purslane Dal (Paruppu Keerai/ Kulpha with lentils) at Chef In You
© DK for Chef In You, 2016. |
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