Ingredients

• ¾ cup toor dal (soaked 30 minutes)

• 2 cups purslane leaves (chopped)

• 2 tomatoes (chopped)

• 2 green chillies

• 1 tbsp tamarind pulp

• ¼ tsp turmeric

• 4 garlic cloves (crushed)

• ½ tsp mustard seeds

• Curry leaves

Method

• Pressure cook toor dal with turmeric until soft and mash lightly.

• Heat a pan, add mustard seeds, garlic, and curry leaves.

• Add tomatoes and green chillies, cook until soft.

• Add purslane leaves and cook until wilted.

• Add tamarind pulp and simmer for 5 minutes.

• Mix in cooked dal and adjust consistency.

Benefits

• Rich in omega-3 fatty acids (alpha-linolenic acid)

• Supports anti-inflammatory pathways

• Good source of potassium and magnesium

Who Can Eat It

• Individuals with metabolic disorders, diabetes, and inflammation

Ideal For

• Heart health and gut-friendly meals

Best Time to Consume

• Lunch