PURSLANE & MOONG DAL CURRY

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