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KULFA DAL (PURSLANE DAL – ANDHRA STYLE)
A tangy, earthy Andhra-style kulfa dal made with purslane and lentils, delivering a rustic burst of flavor and nutrition.
Here's the podcast summary
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
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