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PURSLANE & MOONG DAL CURRY
A wholesome, tangy curry combining nutrient-rich purslane with protein-packed moong dal—comforting, hearty, and deeply nourishing.
Ingredients
60 g purslane leaves
100 g yellow moong dal (soaked)
1 onion (chopped)
3 garlic cloves
¼ tsp turmeric
½ tsp cumin seeds
1 tsp ghee
Salt
Method
Pressure cook moong dal with turmeric.
Heat the ghee, add cumin, garlic, and onion.
Add purslane leaves and cook briefly.
Mix in the dal and simmer for 3–4 minutes.
Benefits
Easy-to-digest protein
Anti-inflammatory and gut-friendly
Suitable for recovery diets
Who Can Eat It
Individuals with weak digestion or during illness recovery
Ideal For
Light, high-protein meals
Best Time to Consume
Lunch or early dinner
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A light, nutrient-packed layered delight of chia seeds, milk, and fruits—perfect for a refreshing, fiber-rich start or snack.
