PURSLANE RAITA WITH ROASTED JEERA

Ingredients

• 40 g purslane leaves (blanched, chopped)

• 1 cup thick curd

• ½ tsp roasted cumin powder

• ¼ tsp black salt

• 1 green chilli (optional)

Method

• Whisk curd until smooth.

• Add cumin powder, black salt, and chilli.

• Mix in blanched purslane leaves.

• Chill before serving.

Benefits

• Combines probiotics with anti-inflammatory greens

• Supports gut microbiome and digestion

• Cooling effect on the body

Who Can Eat It

• Suitable for most individuals except severe lactose intolerance

Ideal For

• Gut health and summer meals

Best Time to Consume

• Lunch